Ingredients
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1 medium rotisserie chicken (about 2 to 3 pounds)
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8 cups low-sodium chicken broth
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6 cloves garlic, peeled, divided
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4 stalks celery, diced (1/2-inch), divided
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2 medium carrots, diced (1/2-inch), divided
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2 medium onions, cut into small chunks, divided
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⅔ cup white rice
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¼ cup fresh lemon juice
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¼ teaspoon salt
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1 avocado, diced
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4 tablespoons finely chopped fresh cilantro
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4 scallions, finely chopped
Directions
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Separate the legs, thighs, wings and breasts of the chicken. Place the chicken pieces in a stockpot. Add broth. Add water as needed to cover the chicken by at least 1 inch. Add 4 whole cloves garlic, half the celery and carrots, and the onion chunks, reserving 1 chunk. Bring to a boil, then reduce heat to maintain a simmer; cook, covered, until the meat falls off the bone, about 30 minutes.
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Use a slotted spoon to remove the chicken and vegetables, reserving the broth in the stockpot; discard the bones and vegetables. Cut the chicken meat into small pieces and return to the broth. Finely chop the remaining garlic; add to the pot, along with rice, the remaining celery and carrots and the reserved onion chunk. Bring to a boil over medium heat. Reduce the heat to maintain a simmer; cook until the rice is tender, about 20 minutes. Stir in lemon juice and salt (since there is salt in the broth and chicken, use your discretion).
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Serve the soup hot alongside small bowls of avocado, cilantro and scallions to garnish.
