For the first rain and pure fall day at home this season, soup was on the menu. Honestly it was purely a concoction of what was in the fridge. After separating two rotisserie chickens the other day I had two chicken carcasses to be boiled. After that it was simply what vegetables needed to be used.
The kids both had seconds and enjoyed every bit of vegetables. Not to mention the smell of roasting chicken throughout the house was mouth-watering. I decided to use a wild rice/quinoa mix inside the soup as opposed to noodles or dumplings. It was just as tasty and much healthier.
- About 6 cups water
- 1-2 chicken carcasses
- 1 tsp salt
- dash of Worcestershire sauce
- 1/2 tsp thyme
- 1/2 tsp pepper
- 1/2 tsp parsley
- 1/2 cup dry wild rice/quinoa mix or just quinoa
- 4-6 cups vegetables your choice (I used broccoli,carrots,mushrooms,onions, and celery)
If you do not have a chicken carcass just use chicken stock or broth. Place chicken bones and water in a pot with a lid. Simmer for about 1 hours. Remove lid and allow to cool about 1 hour.
Using your hands pick off any pieces of chicken and remove all bones and fat from the pot.
Return your chicken stock and chicken pieces to the stove and turn to a medium heat. Place all raw vegetables, rice, and seasonings to the pot. Simmer for about 30-45 minutes until vegetables are tender. Taste as you go for additional seasonings.
Serve steaming hot and enjoy the warmth on a cold day!