Leftover Chicken and Rice Soup

Here on the West Coast, winter is a mere wisp of fog in the early morning with the occasional (VERY occasional) splattering of rain shower.  The high today is 61 degrees.  As an East Coaster from THE snowiest, iciest, and sludgiest godforsaken region literally dubbed, "The Snow Belt," I know a thing or two about rough winters.  I also know a thing or two about not enduring said rough winters and immediately becoming the sun-loving wimp that I currently am.  I recently bought a wool poncho as my winter gear.

But as a cook, when the evening temps dip down into the 40s (yup), I'm all about traditional winter fare - bring on the soups, stews, and roasts.  And as always in the months following the indulgences of the holiday season, frugality and health are top priorities.  Creative uses for leftovers are key, and chicken soup is an excellent go-to. 

Nearly once a week Daniel expertly roasts a whole chicken.  He has got that sucker down to a science.  It is one of the easiest, cheapest and most satisfying meals and I love it because I don't have to do anything.  Plus we're left with a lot of roasted chicken to scatter throughout meals in the following days.  Apart from adding to salads or tacos, one of my favorite uses for leftover chicken is in some kind of soup.  It is the be-all end-all answer to what are we going to have for dinner tonight and what the hell am I supposed to do with this half of a portobello in the fridge?  

The formula is simple.  Start with a few cups of chicken stock, preferably homemade.  Bring to a low simmer.  Add vegetables of your choice - carrots, turnips, potatoes, greens, onion, celery, etc. etc.  Hard to go wrong here.  Add cooked chicken.  Cook until vegetables are tender.  Throw in herbs - dill!, parsley, cilantro, basil, etc.  Taste for seasoning, garnish with more herbs, and serve over a heaping spoonful of wild rice.  Not only have you put your roast chicken to good use, you've also cleared out the vegetable drawer in your fridge without having to brave the store!  Bring on the frost!

Though the variations are infinite, this is my favorite.  Light and lemony, it soothes out the winter aches, no matter where you're enduring them.

LEFTOVER CHICKEN AND RICE SOUP
serves 2 (with more leftovers)

4 - 5 cups chicken stock, preferably homemade
2 carrots, diced
2 turnips, diced
2 celery ribs, diced
1/2 portobello mushroom, diced
2 - 3 handfuls chopped kale
the meat from 1 large, cooked chicken breast, diced
1 bunch fresh dill, chopped
1 lemon

2 cups cooked wild rice

In a large stew pot bring the chicken stock to a low simmer.  Add all vegetables and chicken.  Cook on low until the vegetables are tender.  The longer you cook it for, the better as this will enhance the flavors.  Add 2/3 of the chopped dill and juice from half the lemon.  Taste for seasoning, adding salt and pepper as needed.  

To serve, scoop rice into bowls and ladle soup over top.  Garnish with more fresh dill and another wedge of lemon.