Roasted Chicken and Rice Soup

Easy
Serves 8
Ingredients: 

- carcass and remaining vegetables from Roasted Chicken and Vegetables recipe (link below)

12 cups water

1 1/2 cups matchstix carrots

1 1/2 cups diced celery

1/2 cup minced onion

5 sprigs fresh thyme

2 tbsp. snipped fresh Italian parsley

1/2 cup long-grain rice

Instructions: 

Place chicken carcass and any remaining vegetables from our Roasted Chicken and Vegetables recipe in large stockpot with water. Bring to a boil over high heat; reduce heat and gently simmer, covered, about 3 hrs. Skim off any impurities that rise; add water as needed to cover carcass. Strain into a clean pot. Pick chicken meat from bones, removing skin; shred. In large stockpot, combine chicken, broth, carrots, celery, onion, thyme, parsley and rice. Bring to a boil over high heat; reduce heat to low and simmer until vegetables and rice are tender (about 15 min.). Remove thyme sprigs.

Good to Know: Matchstix carrots are available in the Produce Department. Chopped onions can be purchased fresh in the Produce Department or frozen to save time.