ROTISSERIE CHICKEN SOUP

A FILLING SOUP, MAIN DISH

Yield: 6 servings ( Serving Size: servings )
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Ingredients

  • 1 Rotisserie Chicken
  • About 6 cups water
  • 2-3 cans chicken broth
  • 1 lb. Butterball smoked sausage
  • 1 pkg. Mahatma Spicy Yellow Rice
  • 1 can corn
  • 3 celery stalks, chopped

Preparation


  1. This can be made in one day, but I prefer to start the day before to make it the lowest fat possible.
  2. Debone chicken. I boil down the bones and skin to make broth, drain through a colander and refrigerate overnight. The next day, skim fat from the surface.
  3. Add cut up chicken, sliced smoked sausage, celery and corn and bring all to a boil. Lower heat and simmer until celery is soft.
  4. Add the Spicy yellow rice, return to a boil, then lower heat, cover and simmer for 25 minutes. You may need to add extra chicken broth to make it soupy or the texture you desire.
  5. Very easy to double if you have a crowd.
September 2011

This recipe is a personal recipe added by Bonnie52 and has not been tested or endorsed by MyRecipes.

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