"Quick" Chicken and Rice Soup

Whole Roasted Chicken

2 apples, sliced

Celery stalks and leaves, rough chop

Onion, rough chop

Carrots, rough chop

Parsley, rough chop

Garlic, rough chop

Olive oil

Roasting spices

S+P

Brown Rice, prepared according to directions

Preheat over to 375. Coat whole chicken with oil, S+P, and spices (I used thyme, oregano, paprika, and herbs de provence) and rub in. Place in roasting pan and roast for 25-35 minutes or until temperature of breast is at 180. Allow to cool.

Take off the meat of the chicken and set aside for a few meals (wraps, quiche and this soup). 

Throw bones and rib cage into large stock pot with apples and veggies and a generous portion of S+P. Allow to simmer uncovered for as long as you can (I think I managed a couple of hours last night), skimming fat that rises to the surface. Don't boil. 

Strain the liquid through a fine mesh sieve.

In large pot and olive oil, sautee onion, garlic, carrots and celery until soft. Add chicken stock and chicken and simmer until chicken is hot.

Lay brown rice into bowls and spoon soup over it. 

This is "quick" because you can roast the chicken and make the stock days in advance. But it's not really quick, I guess. Worth it, though!