Wingin' It Chix and Rice Soup...I was wingin' it without a recipe....chicken soup....get it? Oh nevermind!! :)

Wingin' It Chix and Rice Soup...I was wingin' it....chicken soup....get it? Oh nevermind!! :)

Well tonight I was attempting to come up with something for dinner using a couple of items.....I have some leftover rotisserie chix and I also had a big bag of cooked rice from the other night. It was pouring rain outside and I was feeling chilly inside in the AC so I went with the idea of soup ( we had used up the rest of the chicken with mexican, chicken and rice with a white sauce and peas and chicken pot pie. So it was pretty much down to the carcass.

I started by adding a can of chix broth plus a can of water to a big stockpot. That yielded only an inch or so of broth. Nothing doing. That recipe that called for one can of chix broth and one of cream of chicken was a joke. No way it would feed 6. Anyway. So I just started winging it at that point. I do that most of the time anyway. Just try to figure out this or that you think would be tasty and guess-ta-mate and hope for the best. The only problem is next time you don't get the exact same results usually but that's ok.

So back to the broth. One can plus a can of water wasn't enough so then I glug glugged ( that is a technical term mind you....haha) a big box of chicken broth ( no water this time) and was satisfied. I had added the cooked rice in the beginning. It was about a 1/3 of a big ziploc full of rice. Too much rice truth be told. But I threw it all in there just b/c I was hoping to get rid of it. My point is....you could get by with 1 cup or 2 cups of rice if need be. Here's a pic at that point I believe.

Rice all by it's lonesome....told you I used too much! :)

These are good and they have them at the dollar store so I could use all I wanted which was the whole thing! 

This is one can of chicken broth plus a can of water plus the box of chicken broth above added. Good amount of broth at this point. I was satisfied with broth level. You have to have enough or soup becomes stew.

Added a few shakes or grinds of these plus some salt to my broth rice mixture. 

I also added a drained can of corn and a can of undiluted cream of chicken soup

Sliced off a little bit of real onion from the fridge....What is on top of the broth is all i added

Finally added the chicken and skin for flavor from the carcass. I would say it was roughly 2 cups or so of meat ( some in broth at this point but not a ton of meat...whatever was on the underside of the carcass is more/less what I used)

Rotisserie chix tends to be bland and relatively flavorless so I added a little hunk of polska kielbasa for flavor....sausage tends to give flavor to any kind of casserole, soup,etc...little smokies would be fine too or bacon or ham,etc....I just had kielbasa so that is what  I used. 

At some point I decided I needed carrots and/or celery. Having neither on hand and after my daughter looked for carrots to no avail I busted out the frozen stir-fry bag. Dug out some carrots and celery and added them to my soup.

At this point I considered it complete and let it simmer on low for an hour or so til dinnertime and ate it with some crusty french bread. YUM. It was tasty. Now you go try it. And remember to just wing it. It will be fine unless you add some arsenic....haha!--Tips