Chicken N' Rice Soup
5 whole Carrots, halved, rough chopped 1 whole Onion, diced 1 whole Chicken 4 cloves Garlic, chopped 2 tbsp Salt 2 tbsp Dried Parsley Black Pepper 2 cans Chicken Broth or 4 bouillon cubes 1 ½ cups rice or 2 cups mini pasta (Leftover Chinese take out rice? Leftover boiled pasta? Use both or use one over the other, just save money!) 8-10 cups Water In a large soup pot boil together the onions, celery, chicken, salt, and carrots with about 10 cups of water (leave at least ½ inch from rim of pot). Bring to boil, cover, and lower heat to medium to simmer until the chicken is cooked, about 1-1 ½ hours. The goal here is to create a chicken stock (aka base of soup) and to cook the chicken. After chicken has been cooked through, remove chicken and let the meat cool. Meanwhile in a separate pot, cook the rice/pasta with 2 cans of chicken broth and 1-2 cups water. When the chicken has cooled, remove as much from bones as possible and cut into desired sized pieces, though big hearty pieces make for an excellent bowl of soup, and add to the stock, along with the rice/pasta and parsley flakes. Turn heat to low, and let sit for 15-20 minutes to infuse all flavors. Add pepper to taste. Serves 8-12 people, or makes many great meals! Store for about 7 days in the fridge Meal Idea: Eat alone, with crackers, or along side a sandwich for a healthy, balanced meal!