Chicken and rice soup – best ever

Ok there’s a lot of recipes out there for chicken and rice soup. I honestly believe this one just gives the best plate of soup ever – and it uses a roast chicken carcass so it’s a great way to reduce your food waste to boot.

And of course we all know chicken and rice soup has healing properties, so…if you are feeling tired; down; sick; or in need of a warming feeling inside – then this is the soup for you 🙂

Wot u need
One roast chicken carcass
2 medium carrots, cut in circles
1 large onion, diced
3 celery sticks finely chopped
1 tsp garlic paste
1/2 cup dried rice, any variety
1 tbsp Italian or mixed herbs
3 chicken stock cubes
1+ litre of hot water

Wot u do
Fry the onion, carrot, celery and garlic paste slowly and for five minutes in about 1 tbsp olive oil. Meanwhile take as much chicken of the carcass to use in other dishes leaving as little as possible on the carcass itself. Take this carcass and chuck in a slow cooker covering with 1l hot water and mix in the stock cubes. Once lightly translucent (5 mins) add the veggie mix and herbs. Cook on low for four hours. Then remove the chicken carcass, it will be falling apart, add a cup more of hot water, and the dried rice, cover and cook on low for two more hours. By this time the carcass will be cool – simply add any chicken you can get off it back to the pot (you’ll be surprised by the amount of chicken you get!) Add more water to  get the soup to the desired thickness. Season and serve!

Top Tip
Cool the soup quickly and refrigerate overnight. Second day tastes better – ready for eating or freezing.

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