My 3 Key Ingredients For The Best Rotisserie Chicken Soup

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.

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).

Serve the soup hot alongside small bowls of avocado, cilantro and scallions to garnish.