Chicken and Rice Soup

This is a great recipe if you're going to be home all day or work from home. Not much watching, so you can get plenty of done while it cooks! 

A crockpot works great for this, too, if you want to leave it at home.

8 cups of water, plus one later

One 6.5 lb chicken leftovers

2 carrots - chopped in half

2 celery stalks - chopped in half

1/2 medium onion 

1/4 tsp. salt 

1/4 tsp. pepper

1/3 cup rice

Unfortunately this only made 3 servings because this chicken was DESTROYED, but if there's a lot on your chicken, you should be able to get more!!mjust add a few mor cups of water. 

Pick as much of the chicken off as you'd like to be in the soup, I had about a 2/3 cup. Add your bones and anything you don't want to a large pot (including the things you stuffed it with, unless it's bread stuffing or citrus - I took the half a lemon out we used). Add your 8 cups of water, an 1/8 tsp of salt and 1/8 tsp of pepper, your peeled carrots, onion, and celery. Cook on medium.

After one hour add the last cup of water. 3 hours later turn down the heat to low and cook for one more hour. 

Pull out the carrots, onion, and celery (if you want - I don't like cooked celery so I just use it to add flavor) and dice - these are HOT so be careful! Use however much you like in your soup. Chop up the chicken you pulled off. 

Strain the ingredients from the pot into a bowl, to get rid of the bones, fat, etc.  Pour the liquid back into the pot, add your chopped ingredients, the rest of your salt and pepper, and your rice. Cook for about 25 minutes (until your rice is cooked). 

Serve and enjoy!!!