I make this soup whenever I have roasted chicken leftovers. It makes me feel good about myself in a few ways- because making my own stock makes me feel like a real cook, I like the fact that there's no waste and its also a great way to clean out your fridge of veggie bits. I probably make it different every time because I just use whatever I have in the fridge but the accoutrements are what make it feel fresh. To make this time savvy, throw the bird in the pot after dinner as per directions below and let it simmer as long as you like. Then pick up making soup the next day for dinner or the freezer…Read More
My daughter Sophie complained the other day that I had served her this soup just last week. Nervy but correct! I make this recipe, or some variant of, all the time because it is everything you want/need a soup to be - economical, plentiful, and delicious. The soup lends itself to entertaining, yields fabulous leftovers - which can even be transformed into a hearty salad or school lunch. I have never tried frying up the remaining rice with a bit of soy and veg but reckon that would be good too.