CLEAN OUT THE FRIDGE CHICKEN AND RICE SOUP
Ingredients
1, chicken carcass with some meat left on the bone
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 bunch celery, chopped into ¾ pieces (about 4-5 cups)
leftover raw veggies, chopped (broccoli stems, parsley or cilantro stems, corn cobs, peppers, etc…)
2 quarts chicken stock
2 large chicken bullion cubes or 2 tablespoons chicken base
1, 2-pound bag carrots, peeled and cut into 1” pieces
¾ cup raw rice
¼ cup fresh parsley, chopped
Instructions
Place the chicken carcass in a large, 5-7 quart, Dutch oven or soup pot with the onions, celery, and leftover raw veggies. Note – you may want cook an extra chicken breast in the soup, depending how much meat is left on the carcass so you have enough meat for the soup.
Add enough water to cover the carcass and veggies along with the bullion. Bring the soup to a boil and reduce to a low boil/simmer and let cook for 2-3 hours, stirring occasionally. Using a large spoon, periodically skim the fat and foam off the top of the stock and discard.
Remove the chicken carcass (which will most likely be falling apart) to a large bowl and let cool.
Add the carrots and rice to the pot and keep at a low boil. Cook for 30-40 minutes. Once carrots are tender and the rice is cooked the chicken should be cool enough to shred with your hands. Add shredded chicken to the soup and cook for 10 minutes more. Stir in parsley just before serving.
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