Sunday Supper and more

Chicken-rice soup

(Food Styling/Sheryl Julian; Erik Jacobs for The Boston Globe)

By Sheryl Julian

Globe Staff / May 11, 2011

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Serves 4 with leftovers


1	cooked chicken thigh, skin and bones removed
1/2	cooked breast, skin and bones removed
1	cup chicken cooking juices
1	cup cooked rice
6	pieces carrot, coarsely chopped
1/2	cup onion pieces, coarsely chopped
4	cups chicken stock
1	cup water
	Salt and pepper, to taste
1	teaspoon crushed red pepper (for sprinkling)
2	tablespoons chopped fresh parsley

1. Coarsely chop the chicken thigh and breast meat. In a soup pot, combine the chicken, cooking juices, rice, carrots, onions, stock, and water.

2. Bring to a boil, lower the heat, and simmer for 5 minutes or until the mixture is hot. Taste for seasoning and add salt and pepper.

3. Ladle into bowls. Sprinkle with crushed red pepper and parsley.