Chicken Soup

There’s something so comforting about a warm bowl of home made soup on a cold, rainy day. Especially chicken soup. Not only does it warm you up and make your house smell amazing, it’s super easy to make. With a bit of time and few ingredients, you can have a delicious pot of soup ready to feed those you love. Enjoy!

 Chicken Soup

1 chicken rack

Water to cover

 

Place your leftover chicken rack in a stock pot and just cover it with water. Simmer over low heat for about 4 hours until you have a lovely stock with which to make your soup. Remove the rack from the water and set aside to cool. Once the rack is cool enough to handle, pick all the remaining chicken meat off to be used in the soup.

 

2 tbsp extra virgin olive oil

1 Onion, diced

4 Carrots, diced

3 celery stalks, diced

2 cloves of garlic, roughly chopped

1 Cup uncooked rice

12 Cups of chicken stock

Chicken from the leftover rack

2 tbsp thyme

1 tbsp sage

2 tbsp rosemary

3 bay leaves

salt to taste

 

Heat the oil in a large pot. Add in the onions, carrots, celery and garlic. Saute for about 5 minutes, until just beginning to soften. Stir in the chicken stock, thyme, sage, rosemary and bay and simmer over low heat for 30 minutes ,stirring occasionally. Stir in the uncooked rice and chicken and continue to simmer for about 20 more minutes until the rice is cooked. Add salt as you see fit.

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