Beer Can Chicken And Rice Soup Recipes

CHICKEN AND RICE

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

BEER CAN CHICKEN AND RICE SOUP

Steps:

• Take Leftover chicken and remove all meat from bones and set meat aside.
• Put the rest of the chicken into a large pot with the 18 cups of water. Bring to boil and reduce to medium heat. Simmer for 10 minutes.
• Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes.
• Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass.
• Pour broth back into Large pot and Bring to a boil. Add Sauteed vegetables to boiling broth. Add chickem meat that you set aside from the roaster. Boil for five minutes.
• Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender.
• Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference).
• Let cool, salt to taste, and serve.