One of the many reasons I love going into our colder seasons is it means it is time for soup!
Of course we can have soup year round, but there is nothing like a chilly day, short on sunlight, being warmed up by a bowl of savory and nutritious homemade soup.
When I was a little kid growing up in Scotland, my grandmother on my dads side would have the whole family come over to her house after church, while she dished bowl after bowl of her famous minestrone soup. She taught us the value of kinship and made every one of us feel special, as we would sneak off into the kitchen for a chat over a cuppa (cup of tea) and a little taste of what was to come, straight from her wooden spoon.
These days I spend a lot of time in my own kitchen, coming up with all sorts of meals, but one that always takes me home is my Homemade Rotisserie Chicken & Rice Soup.
I hope you find yourself filled with the same comfort of home that I do when you try this recipe.
1x Whole Organic Chicken 5-6lb
2x Organic Celery Hearts
5x Organic Carrots
4x Organic Yellow Onions
1x Head of Organic Garlic
1x Can of Corn
2x Tbsp Unsalted Butter
1x Tbsp Olive Oil
3x Quarts Organic Chicken Broth
Rotisserie Chicken Seasoning
1x 2/3 Cup Water
1x 1/3 Cup Honey
1x Tbsp Whole Rainbow Peppercorn
1x Tsp Garlic Powder
1x Tsp Herbes de Provence
3x Organic Lemons Juiced (Save Scraps)
1x Head of Garlic
1x Tbsp Olive Oil
1x Tbsp Pink Himalayan Salt
1x Tsp Ground Rainbow Peppercorn
1x 1/2 Tsp Smoked Paprika
2x Cups White Rice
4x Cups Water
2x Tbsp Butter
1x Chicken Bouillon Cube
First we are going to roast our chicken!
Take a small bowl and mix 2/3 cup of water, 1/3 cup of honey and the juice of 3 organic lemons (saving the lemon scraps for stuffing the chicken). Then add 1 Tsp of garlic powder, 1 Tsp of herbes de Provence, and 1 Tbsp whole rainbow peppercorns. Rough chop 1 full head of garlic and add to the mixture before placing inside your Ninja Food Saute Pot.
(If you don’t have a Ninja Foodi you can pressure cook your chicken before broiling it for the same roasted effect…Or simply buy a rotisserie chicken from your local grocery store)
Next take your air crisping pot and place your whole organic chicken inside after stuffing it with your lemon scraps. Secure your pressure cooking lid and set your valve to the sealed position. Then adjust your setting to pressure cook on HI and set your timer for 40mins.
(While your chicken is cooking prepare your rice. I prefer to use a rice cooker for ease, and it allows me the time to prep my veggies)
Take 2 cups of white rice and place them in the cooking bowl. Rinse the rice off thoroughly by running cold water through it. Allow it to sit for a moment, then pour out the water and repeat until the water is less cloudy.
Then add 4 cups of water, 2 Tbsp of unsalted butter, and crumble 1 chicken bouillon for flavor. Give it a quick stir then close the lid and set to white rice. Cooking time will self adjust, but typically takes about 25-30mins.
To prepare your veggies, take 2 hearts of organic celery and remove both ends then give the stalks a good rinse to remove any residual dirt. Then chop into 1/2 inch wide coins and place in a bowl.
With a peeler, remove the outer layer of your 5 organic carrots, then cut them in half, and rough chop at a slight angle. Set aside in same bowl as your celery. Next, remove the outer layer of your 4 organic yellow onions then chop into small pieces, and place in the bowl with your celery and carrots. This is your mirepox, otherwise known as broth starter.
Remove your 1 head of garlic cloves from their shells, roughly mince, then set aside in a separate bowl.
By now your chicken should be about finished pressure cooking. Adjust the valve to vent and wait until the steam has fully left the unit, then as you open the lid, do so away from your body to prevent any burns.
Remove the whole chicken in the air crisp pot and set aside on a casserole dish while you pour the juices/broth/seasonings into a liquid measuring jug.
Remove the lemon scraps from your chicken (to help reduce moisture) then return your chicken to the air crisping pot and place inside your Ninja Foodi saute pot and brush with 1 Tbsp of olive oil. Season with 1 Tbsp of pink Himalayan salt, 1 Tsp ground rainbow peppercorn, & 1/2 Tsp of smoked paprika.
Then close your air crisp lid, set your Ninja Foodi to air crisp, temperature set to 400* and timer for 15mins. When the timer beeps, remove your chicken from the air crips pot with a pair of tongs, and set in the casserole dish to cool for a moment before pulling the meat from the bones.
(While waiting for your chicken to cool, go ahead and rinse your Ninja Foodi saute pot, as it tends to get a little glazed from the honey and juices during air crisping)
Return the saute pot to the Ninja Foodi and set the function to saute at MED-HI heat. As the pot warms up add 2 Tbsp of unsalted butter and 1 Tsp of olive oil, followed by your rough minced garlic.
Allow it to just come to a simmer, then add your mirepoix, stirring occasionally to get all the veggies coated. Now add your can of corn (strained).
While your veggies saute, go ahead and pull the meat from your chicken and shred into chunks. Once finished, discard the bones, and add the shredded meat to the Ninja Foodi.
Take your measuring jug of homemade broth and strain all the seasonings from it, so you are left with nothing but yummy liquid. Then add to Ninja Foodi along with 3 quarts of organic chicken broth.
Once again attach the pressure cooking lid, set to HI, and turn valve to seal. Cook for 10mins then release the steam.
At this point your rice should just be warming in the rice cooker. So it is ready to be scooped into your serving bowls (1/2-3/4 cup per bowl) then covered with a few ladles of soup, ready to be gobbled up and enjoyed!
You should have plenty of left over rice…I recommend storing the soup and rice separately so as not to have mushy rice next time you serve. Both rice and soup can be refrigerated and consumed within 3-5 days or frozen for a quick dish on a dash.