Kale and Leek soup

3 Celery,large stalks, sliced
3 Carrots, large, halfed and sliced
1 Onion, large, coursely chopped
1 Leek, white and light green parts, cut into rings
8 cps Home made Chicken broth
3 oz. Chicken
1 Tbsp Parsley, dried
2 Tbsp Minced Onion, dried
3 cloves Garlic
1 tsp Celery seed
2 tsp Curry powder, or to taste

Bring above to a boil, then add...

8 oz Wild Rice, raw

After having carved a 5 lb. roasted chicken for Sunday's dinner and putting 2 dinners in the freezer, I slow simmered the chicken remains overnight. I put the cooled pan in the fridge. Next evening, I skimmed the hard fat off the top, strained the broth, removed any chicken meat there was, and returnd the pan to the stove to a simmer. I did not add salt and the sodium value for this broth seems high. Time to cut the veggies. Be sure to put your leeks in a bowl of water and really wash them. They tend to be sandy. Add all the ingredients to the pan, save the rice. Add it once the pot comes to a boil. Make sure not to open the lid until the wild rice has had time to cook, approx. 45 minutes. Spices used were my favorites, play around with it and make it your own!