![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/02\/cr-soup.jpg\")
\nEx has pressed me into service once again, as she gets her life back in order after her ordeal. She and Punkin are doing fine now. Here’s another simple recipe, so easy even a certain firefighter can make it. *grin*<\/p>\n
\nEx has pressed me into service once again, as she gets her life back in order after her ordeal. She and Punkin are doing fine now. Here’s another simple recipe, so easy even a certain firefighter can make it. *grin*<\/p>\n
Ingredients<\/strong><\/p>\n Carcass and bones from one 4- to 5-pound roasted chicken (or a 4 cups low-sodium chicken broth<\/p>\n 4 cups water<\/p>\n 2 medium carrots, sliced into 1\/4-inch-thick rounds<\/p>\n 2 celery stalks, sliced into 1\/4-inch-thick slices<\/p>\n 1 medium onion, chopped<\/p>\n 1 bay leaf<\/p>\n 1\/2 cup white rice<\/p>\n 2 tablespoons chopped parsley<\/p>\n Kosher salt<\/p>\n Fresh cracked pepper<\/p>\n Directions<\/strong><\/p>\n Put the bones and carcass from a leftover chicken (they can be in Remove the bones and carcass with tongs or a slotted spoon; set aside Meanwhile, when the carcass and bones are cool enough to handle, pick When the rice is done, add the meat to the broth and simmer until Saltine crackers crumbled on top wouldn’t be a bad thing, a glass of chilled white vino and good company to go with. Enjoy on a cold, damp day, or just the thing after shoveling the snow off the sidewalk. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
\nmild-flavored rotisserie chicken)<\/p>\n
\npieces) in a large pot. Cover with the broth and 4 cups water. Bring
\nto a boil over medium-high heat, reduce to a simmer and cook for 20
\nminutes. Skim any foam or fat from the broth with a ladle as
\nnecessary.<\/p>\n
\nto cool. Add the carrots, celery, onion and bay leaf to the broth,
\nbring back to a simmer and cook until the vegetables are about half
\ncooked (they will still have resistance when tested with a knife but
\nbe somewhat pliable when bent), about 10 minutes. Stir in the rice (to
\nkeep it from sticking to the bottom), and cook until the grains are
\njust al dente, 10 to 12 minutes.<\/p>\n
\noff the meat, and shred it into bite-size pieces.<\/p>\n
\nwarmed through, about 1 minute. Stir in the parsley, and season with
\n1\/2 teaspoon salt or more to taste, and pepper. Remove the bay leaf. Serve hot.<\/p>\n