Simple Chicken Soup

1. 1

   Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot.

2. 2

   Cover with the broth and 4 cups water.

3. 3

   Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes.

4. 4

   Skim any foam or fat from the broth with a ladle as necessary.

5. 5

   Remove the bones and carcass with tongs or a slotted spoon; set aside to cool.

6. 6

   Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes.

7. 7

   Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.

8. 8

   Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.

9. 9

   When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute.

10. 10

    Stir in the parsley, and season with 1/2 teaspoon salt or more to taste.

11. 11

    Serve hot.

No additional tips available.