Chicken and Rice Soup

• 1 leftover roast chicken carcass, meat picked off (reserve for the stew)
• 1/2 teaspoon kosher salt
• 8 black peppercorns
• 2 stalks celery, cut into chunks
• 1 bay leaf
• 1 carrot, cut into chunks
• 1 onion, cut into chunks
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 carrots, unpeeled and diced
• 2 stalks celery, diced
• 1 onion, diced
• 1 cup chopped kale
• Kosher salt and freshly ground black pepper
• 2 cups canned plum tomatoes
• 2 cups leftover cooked long-grain brown rice
• 1 cup leftover chicken meat, chopped
• Chopped fresh parsley, for serving
• Grated Parmesan, for serving

1. For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups.
2. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours.
3. Strain the stock through a fine-mesh sieve or a colander lined with paper towels.
4. You should have 6 cups stock after cooking.
5. For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot.
6. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes.
7. Add the kale and cook for about 2 minutes.
8. Season with salt and pepper.
9. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes.
10. Add the chicken stock and simmer the soup on medium heat for 20 minutes.
11. Fold in the rice and chicken and simmer for 5 more minutes.
12. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

chicken carcass, kosher salt, stalks celery, bay leaf, carrot, onion, olive oil, garlic, carrots, stalks celery, onion, chopped kale, kosher salt, tomatoes, leftover cooked, chicken meat, fresh parsley, parmesan

Taken from www.foodnetwork.com/recipes/nancy-fuller/chicken-and-rice-soup.html (may not work)