Roasted Chicken and Rice Soup

3 T. olive oil
2 large onions
2 ½ C. carrots, cut in ½ rounds
2 large stalks celery, cut ¼ thick, then halved
2 cloves garlic, minced
2 quarts Organic Chicken Broth
4 C. water
1 roasted chicken
2 bay leaves
¾ C. long-grain rice
1 ½ C. roasted corn, frozen
1 C. peas, frozen
1 t. dried thyme
2 t. Italian seasoning
Dash of hot sauce
¼ t. white pepper
½ C. fresh parsley, chopped
Salt and freshly ground black pepper


Separate chicken meat from bone and skin. Chop coarsely, and then shred pieces lightly with two forks—just smaller then bite size. Set aside. (Can add bones and skin to broth and water and simmer 30 minutes for an “upgraded” broth.)

In large stock pot heat oil, add onions, carrots and celery. Sauté until tender, about 7 minutes. Add garlic and sauté one more minute. Add chicken, broth, water, bay leaves and simmer over medium-high heat for 15 minutes.

Add rice, Italian seasoning, thyme, hot sauce, white pepper and simmer another 10-20 minutes. Add peas, roasted corn, salt, black pepper and parsley and heat through another 5 minutes.

Serves 12