Granny Flower's Chicken & Rice Soup

• 1 chicken carcass, leftover from a roast
• 2 carrots, one cut into chunks, the other diced
• 1 onion, diced
• salt
• peppercorn
• 1 stick celery
• 1 liter water
• 1 large handful rice

1. Break up the chicken carcass and put into a pan with about a litre of water, black peppercorns, a carrot chopped into large pieces and a stick of celery chopped into large pieces.
2. Bring to the boil, reduce heat and barely simmer for 2-3hrs, topping up the water as required.
3. Strain the liquid and pick all the remaining meat off the bones.
4. Sautee a chopped onion and a diced carrot in a little olive oil.
5. Add the chicken stock and the pieces of chicken to the carrot and onion.
6. Add the rice, season with salt and pepper and simmer for about 20 minutes or until vegetables and rice are tender.
7. Preparation time is the time taken to make the stock, Cooking time is for the soup.

chicken carcass, carrots, onion, salt, peppercorn, celery, water, handful rice

Taken from www.food.com/recipe/granny-flowers-chicken-rice-soup-414145 (may not work)