Vegetable And Chicken Soup

By carvalhohm

Ingredients

• 1 roast chicken carcass
• 6 cups water
• 1 (28 ounce) can tomatoes, chopped
• 1/2 cup finely cut celery leaves
• 1 large onion, peeled and quartered
• 1 tablespoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 2/3 cup raw rice
• 1 (9 ounce) package quick-frozen mixed vegetables or succotash
• 1/2 green pepper, finely diced

Details

Servings 4

Preparation

Step 1

Combine all ingredients except rice and quick-frozen vegetables in large kettle.

Cover. Simmer about 3 hours or until all meat has fallen from bones. Remove bones.

Strain soup. Let cool. Skim surface.

Add rice and quick-frozen vegetables. Simmer 30 minutes or until rice and vegetables are tender.

Serve in warmed bowls. Garnish with green pepper.