Simple Chicken Soup

By MAB

Ingredients

• Carcass and bones from 4-5 pound chicken
• 4 cups low sodium chicken broth
• 2 medium carrots, sliced into rounds
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 1 bay leaf
• 1/2 cup white rice
• 2 tbsp. chopped parsley
• Kosher salt

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Put the bones and carcass in a large pot. Cover with broth and 4 cups water. Bring to a boil over medium high heat. Reduce to simmer and cook for 20 minutes. Skim away any foam or fat from the broth as necessary.

Remove the bones and carcass from pot. Set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with knife but be somewhat pliable when bent) about 10 minutes. Stir in rice and cook until the grains are just al dente, 10 to 12 minutes.

Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat and shred it into bite-size pieces.

When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in parsley and season with 1/2 tsp. salt or more to taste.