Leftover Rotisserie Chicken
Here is a very simple recipe for lemon rice soup:
3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4-1/3 cup fresh lemon juice (plastic lemon with juice works just fine)
1 egg, lightly beaten
2 tablespoons finely chopped parsley
white pepper, to taste
1Heat broth to boiling in medium saucepan; stir in rice and garlic.
2Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
3Reduce heat to low.
4Mix lemon juice and egg; slowly stir mixture into soup.
5Stir in parsley; season to taste with salt and white pepper.
I do the above but instead of the canned broth, I pull all the meat off the carcass, set it aside and then throw the carcass in a pot of water with chopped carrots, celery, onion, parsley and a little pepper and simmer for awhile. I don't bother with salt because usually there's enough salt in rotisserie chicken spice. I taste the broth at the end and adjust then if it needs salt. Then I strain out the veggies and bones and have the stock for my soup. Might as well use 100% of that chicken!
I've been making a curried chicken salad with leftover rot. chicken - diced celery, apples, red onion, green pepper, raisins. Melt some butter and cook curry powder to get a more mellow taste. Mix all of the above with some mayo/yogurt (or sour cream) mixture and add a bit of chutney.