Totally homemade chicken rice soup. Like my mommy's.

For those days when I don't feel like cooking, I try to plan ahead and make a large something the day or two before that we can eat or use to make something quick on those late days. 

Roasted Chicken
This week, I baked a chicken on Sunday.  My basic recipe for baking a chicken is either to poke a lemon a few times and stuff it in the bird with some rosemary or thyme or whatever fresh herbs I may have on hand.  This time, Fannie Farmer told me to cut up some carrots and celery and stuff that in the bird, which I did.  Then, I cover with olive oil, salt, pepper and if I didn't put any herbs inside the bird, I'll cover with dried thyme, then truss.  (I still haven't gotten around to getting the right kind of trussing thread, so I've been using crochet thread, which does the job nicely!)  Lately I've been using my cast-iron pan, so I cook the bottom of the bird on the stovetop for a few minutes to get it a little brown, then pop it in the oven, usually around 425 or so.  After awhile I'll add some veggies around the bottom and a little bit of water to moisten it.  And cook till she's done.


Chicken Stock
So, a few days later, I take the chicken bones (carcass sounds too gross... but I just said it, so now you're thinking it... sorry) and make stock.  My stock is just adding the bones with 6 cups  water or enough to cover, a bay leaf, some pepper (corns, if you've got em), and some carrot, onion and celery chunks.  Bring it to a boil, simmer for about an hour, then strain into a bowl. 

Whenever I stayed home from school with a cold, my mom would always make me chicken rice soup.  It was the best.  If I wasn't sick and she made it, it was a super treat! Here's my recipe.

Chicken Rice Soup
Pour the stock back into the stock pot.  I take the carrots and celery from the strainer and cut them up and put them back into the pot.  You can add fresh ones too.  Take any meat left on the bones or meat you've reserved for the soup and add to the pot.  Add 1/4 cup uncooked white rice.  Cook for about 20-30 minutes.  The soup should be a bit thick and gloopy. But add more water/stock to your liking.  Serve with fresh cilantro.

Veggie alternative:  Make your own veggie stock. I keep a baggie of veggie leftovers in my fridge.  When I want to make my stock, I take the bags out and add them to a pan with water, plus a chopped up onion, garlic clove, peppercorns and salt.  Simmer about an hour to reduce.  Strain.  Take stock, add some veggies back in, add rice, serve with cilantro and yum!