Granny Flower's Chicken & Rice Soup

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 chicken carcass, leftover from a roast
• 2 carrots, one cut into chunks, the other diced
• 1 onion, diced
• salt
• peppercorn
• 1 stick celery
• 1 liter water
• 1 large handful rice

Recipe

• 1 break up the chicken carcass and put into a pan with about a litre of water, black peppercorns, a carrot chopped into large pieces and a stick of celery chopped into large pieces.
• 2 bring to the boil, reduce heat and barely simmer for 2-3hrs, topping up the water as required.
• 3 strain the liquid and pick all the remaining meat off the bones.
• 4 sautee a chopped onion and a diced carrot in a little olive oil.
• 5 add the chicken stock and the pieces of chicken to the carrot and onion.
• 6 add the rice, season with salt and pepper and simmer for about 20 minutes or until vegetables and rice are tender.
• 7 preparation time is the time taken to make the stock, cooking time is for the soup.