This delicious soup is perfect any time, but is especially suited to using the remainder of your roasted chicken dinner. Use the chicken carcass and pan drippings to make broth, chill then skim the fat off the broth to sauté the vegetables, and dice any leftover cooked chicken to add at the end. Classic nose to tail cooking. Recipe is gluten free as written. Enjoy!
• 6 tablespoons chicken fat (can sub butter or olive oil)
• 1 finely chopped onion
• 1 stalk finely chopped celery
• 1 tablespoon potato starch
• 7.5 cups chicken broth
• 2 carrots, peeled and sliced
• 2 oz long grain and wild rice (1 box uncle bens or similar, flavor packet discarded)
• 2 cups chopped cooked chicken
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon lemon juice
• 3/4 cup half-and-half
Melt the fat in the instant pot set to sauté on medium. Cook the onion and celery until the onion is translucent, about 5 minutes. Stir in the potato starch, and cook until it turns thick.
Gradually whisk in the chicken stock until no lumps remain. Stir in the carrots and rice.
15 min manual high, 10 min NPR then QR. Stir in chicken, salt, pepper. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.