Chimichurri Chicken & Rice Soup | Wild Fork
Medium
Prep Time 10 MinCook Time 50 MinServings 6-8
Cozy, from-scratch chicken and rice soup made with leftover Chimichurri Whole Chicken, finished with a swirl of chimichurri sauce stirred in right before serving.
INGREDIENTS
8 cups water or chicken broth
1 cup long-grain rice
1/4 cup chimichurri sauce, stirred in at the end
LET'S GET COOKING!
1) Place carcass in a large pot, cover with water or broth, and simmer 30 minutes to build a light broth.
2) Strain broth and discard bones; shred any remaining meat and reserve.
3) Return broth to the pot, add rice and WF Crinkle Cut Carrots, and simmer 15-18 minutes until rice is tender.
4) Stir in reserved shredded chicken and heat through.
5) Finish each bowl with a spoonful of chimichurri sauce stirred in just before serving.