This soup is too good, and too simple NOT to make!

lWe roasted a chicken last week, and of course, I couldn’t wait to make stock!  My freezer is getting full of large ziplock bags, laid flat,  full of carefully dated stocks…. I just can’t help myself!  Fresh, homemade chicken stock is just too easy to make to NOT do it!  Once you taste it compared to store bought, well, it’s just not in the same universe!
I made this soup with leftover meat from the roasted chicken, and wild rice for some crunch.  I added some fresh baby spinach at the end for color and just a bit of herbal flavor.  Total time on the stock was about 4 hours – but most of that unattended on the stove simmering – maybe 10 minutes hands on time.  Same for the soup – really no time at all – and boy did the house smell AMAZING!!!  I brought most of it up to my daughter on the Cape, but saved enough for two lunches for Lynne and I.  Had it today, in front of the fire, watching House Hunters International, and the snow falling outside….. life is VERY good!

Stock Ingredients:
1 picked chicken carcass from a roasted chicken
5 carrots, peeled, and cut into 5 or 6 pieces
1 onion, cut into 6ths, skin on
4 celery stalks, chopped into about 6 pieces
1/2 fennel bulb cut into 5 pieces
1 tsp each thyme, oregano, basil, one bay leaf
5 cloves garlic, smashed
1/4 tsp fresh ground pepper

simmering stock – yumm!

1/2 tsp salt to taste
pinch red pepper flakes
( I added some leftover roasted potatoes and onions for flavor)
6 or 7 qts water – or fill large sauce pan to top.  Add water as broth reduces, but let it finish about 20% lower than it started to concentrate flavors.

Simmer all of the above for about 3 or 4 hours, till chicken falls apart, and broth is light brown in color.  Pour through colandar to strain out larger parts, discard any solids.  Save liquid, can be frozen in freezer bags for several months.  Use for soup, risotto, or anything you would use store bought stock for.

Chicken and Wild Rice Soup

6 qts chicken stock
1 Onion, chopped
5 Carrots, peeled, and chopped into 1/2 inch pieces
5 Stalks Celery, chopped into 3/4 inch pieces
3 cloves garlic, smashed, and minced
1 tsp salt – to taste
1 and 1/2 cups chopped cooked chicken
1 and 1/2 cups wild rice
1 cup baby spinach

Add all ingredients except the spinach to large soup pot, and simmer for about 2 hours, till rice absorbs liquid, and is still a little al dente…. add spinach about 1/4 hour before serving.  Serve and enjoy!!