Deb & Shona’s Chicken Soup
This has been a family favourite from when we were young. I have adapted it a bit with my kids, so will write both ways.
1 medium sized chicken
1 Onion – chopped finely
2 carrots – grated
1/2 cup of rice
Cover the chicken in a large stock pot with water, salt & pepper, onion, carrots. Simmer for around 30 – 60 minutes on very low heat. Take out the whole chicken and use elsewhere. Shred a bit of chicken into the soup, add rice and simmer for 15 – 20 minute more.
A few changes I have made over the years include:
If you have brought a cooked chicken. Use all the meat you want, then throw the bones and bits in a pot. Cover with water, simmer with a whole onion, salt and pepper, 2 whole carrots and 1/2 cup rice for about 30 -60 minutes on very low heat.
If you have a corner of left over Parmesan Cheese this is great to throw in and add’s some really good flavour. Add some chicken stock if needed to make up flavour. I strain the bones off once cooked, and cut up the chicken bits, cut the onion up and mash up the carrot a bit. Then put all except the bones back in the pot to simmer a little longer.
This makes a smaller amount, but great to use up the left over chicken and bones.
