Soups

As promised (better late than never!), the chicken rice soup recipe. Go grab those rotisserie chickens!

Chicken Rice Soup
(This is a two step process in our house)

Broth:

• Chicken or Turkey Carcass
• One skinned carrot
• One skinned and quartered onion
• One stalk of celery
• 8 cups of water

1. Place your ingredients in the crock pot and cook low overnight (about 8-10 
2. NOTE: make sure that you put enough water to cover most of the carcass (could be a little more than 8 cups) 

Soup:

• 1 cup Wild Rice (we LOVE the Lundberg brand)
• Chicken Bouillon cube
• One small onion, chopped
• 1 cup shredded or matchstick carrots 
• 2 tsp sage
• 2 TB Balsamic Vinegar

1. In the morning you will turn off the soup and allow to cool slightly. 
2. Drain the broth and set aside the chicken that has fallen off the carcass. 
3. You will need to get a little messy here... pick through the chicken and save all of the good meat. Discard the cooked carrot, onion, bones. 
4. Place the broth and chicken in the crock pot. Place the rice, bouillon, chopped onion, carrots and spices in the crock pot. If it seems "dry" you can add a little more chicken broth (from a can). 
5. Cover and cook on low for 6-10 hours.