Chicken Soup

Chicken Breast (cooked), no skin, 1.5 breast, bone and skin removed (remove)
Sainsbury's Vegetable Stew Pack 1k, 1000 gram(s) (remove)
Garlic, 3 cloves (remove)
Chicken Broth, 5 cup (8 fl oz) (remove)
*Extra Virgin Olive Oil, .5 tbsp (remove)
White Rice, long grain, .5 cup (remove)
juice from 1/2 a lemon

I make the broth with a left-over chicken carcass from a roasted chicken. In a pan, place the chicken carcass, one boneless/skinless chicken breast, half a lemon, one quarterd onion, one quartered carrot, the base of a bunch of celery, fresh herbs, three to four cloves of garlic, a teaspoon of salt and a teaspoon of chili flakes. Cover with cold water and bring to a boil. Simmer for 1-2 hours. Remove the carcass and breast and set aside. Strain the broth and discard the veggies and herbs. Pick off any remaining pieces of meat and chop with the cooked breast. This will be the meat for your soup. The frozen veggie bag is convenient, but fresh veggies work just as well. Two or three carrots, a couple parsnips, celery and onion are a good combination.

Sautee garlic in oil. Stir in vegetables. Pour in equal parts chicken broth and water. Bring to a boil. Stir in rice and simmer for 15 minutes. Stir in chopped chicken. Serve with crusty bread.

Serving Size: 5-6 Bowls

Number of Servings: 5

Recipe submitted by SparkPeople user LOSINGLIZZY82.