So I made a roasted chicken to go with our poutine from earlier, and the Pie and I ended up, in the events of that week, forgetting about the leftovers completely.
So let’s make some soup for those busy periods in our lives (which, this term, is pretty much every day).
Pop your carcass and any other bits of chicken you have, skin, bones, everything, in a large pot. Cover it with 1 litre chicken stock and the rest with water. Bring that to a boil and reduce the heat to a simmer. Let that bubble away for about an hour.
Remove the pot from the heat. Set a large colander in a larger bowl and pour the contents of the pot into the colander. This makes getting the wee bits of non-meat out of the broth easy.
Pour the strained broth back into the pot. Strip the chicken of bits that you want in your soup, and chuck those bits in with the broth.
Chop 1 carrot and 1 onion and add those in.
Add 1 cup rice.
I was going to add a can of tomatoes to this, but it turned out I didn’t have any (which was kind of a shocker, considering that I normally have about four on hand). Instead, I had a little over 1 cup pumpkin purée, left from the Pie’s first attempt at pumpkin pie, so I added that in.
Sprinkle on some herbs (I used oregano) and add salt and pepper. I also added a pinch or two of chipotle seasoning.
Put your pot back on the heat and simmer it for about half an hour, until the rice is cooked and the carrots are tender and everything is hot and yummy. Taste, and adjust your seasonings if necessary.
Serve hot or freeze for later on. It’s that simple!
