Being Chinese I hate to waste food. I roasted a whole chicken, and after carving it up, saved the carcass to make chicken and rice soup. They say chicken soup is good for the soul; well, it is also a good light supper with a salad on the side.
Chicken and Rice Soup
Prep time: 15 minutes
Cooking time: 50 minutes
For the broth:
1 carcass of whole roast chicken
1 small onion peeled
2 tablespoons black peppercorns
2 quarts (8 cups) water
1 tablespoon salt
For the soup:
1/2 cup carrot cut into cubes
1/2 cup diced celery, if desired
1 cup cooked rice
Scallion for garnish
Pick the meat off the bones of the carcass, cut meat into small dice, and set aside.
Put chicken carcass, onion, peppercorns, water and salt in a large Dutch pot. Cover and bring to a boil over high heat. Then reduce heat to a simmer about 45 minutes.
Slit open coffee filters and line a large strainer with them. Place lined strainer over a large heat proof bowl. Slowly pour the broth into the strainer and discard the solids.
Pour 4 cups broth into a medium sauce pan. Add the carrots and celery, if using, and cook 5 minutes. Add the rice. Reserve the remainder of the broth for another use.
Spoon soup into bowls. Top with diced chicken and scallion. Serve right away.