Chicken & Rice Soup

This recipe comes from one of my best girlfriends, Debbie. She got this recipe from her mom. I love this recipe because it makes use of the leftover chicken carcass from your roasted chicken. I used to roast my own chicken but Costco makes such a delicious and inexpensive chicken if you don't have one near your house Albertsons and Whole Foods make a good one also.



Ingredients:

1 Roasted Chicken carcass (preferably with some meat left on it)
1-2 Bay Leaves
2-3 Medium Carrots diced or sliced or big chunks
2-3 Stalks of Celery diced or sliced or big chunks
1 Large Sweet or Brown Onion chopped
6-8 cups water
2 tsp Better Than Bouillon Organic Chicken Base
1/2 tsp Salt
1 cup Rice (your choice, I use a wild rice blend)
salt & pepper to taste

*Throw in carrots, celery, onion and bay leaves into a slow cooker. Put the chicken carcass on top and fill with water so that it covers the carcass. Add Better Than Bouillon Organic Chicken Base and 1/2 tsp salt. Cook on low for 6-8 hours or 4-5 hours on high setting.
*Remove carcass and add back into the stock meat from the bone. You can shred the meat into small chunks or leave in big chunks, it's your preference. I prefer to dice everything for my toddler but leaving it in big chunks was originally how Debbie prepared it.
*Add rice and cook on high for 20-30 minutes. Use salt & pepper to taste.