You really can't beat a good bowl of soup on a cold Winter's day. I'll eat pretty much any kind of soup except minestrone, as I have nightmares of the tinned stuff we were forced to eat at my Grandma and Grandpa's house. It got poured down the sink whenever they went out the room.
My Gran used to make the best potato and veg soup and my friend, Cupcake Neighbour, makes the yummiest chicken and rice soup. Miss C LOVES it!
I made some myself last weekend. I'm not the best soup maker but Cupcake Neighbour told me how to make it and it turned out fantastic. It is really easy to make too.
For the stock:
The bones from chicken legs, thighs and wings off a cooked chicken
For the soup:
2 carrots, peeled and chopped
1 leek, chopped
1 onion, sliced
A cup of long grain rice
Some chicken from a cooked chicken
4 chicken stock cubes (I used liquid ones)
Let's cook it!
Place the chicken bones in a large pot and fill it about 3/4 full. Boil the chicken bones for one hour. Remove them from the liquid after this time.
Add the carrots, leek, onion and stock cubes to the pot. Boil for 1 and a half hours. Add the cup of rice and boil for a further 30 minutes.
You can add some left over chicken to the soup and season to taste with salt and pepper.
Serve with some crusty bread!
You can keep this in a container for a few days. Always boil the soup before serving and add a little boiled water if you feel it needs it.