THIS CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN. THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND BISCUITS THE NEXT NIGHT!
1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10 cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C. REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup long-grain rice, rinsed
Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, thyme sprigs, and chicken broth/water. Simmer, partially covered, 1 hour.
While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.
adapted from epicurious