Chicken and Rice (or Noodle) Soup

(4 servings)

Home made chicken and rice noodle soup has become one of my comfort foods. It's quite simple and not very flavourful, but filling and I can always count on it not making me sick like the store bought ones as it has no preservatives or spices...

Ingredients:

-1 chicken carcass (from a whole chicken you recently cooked; ideally the same night or the following day if kept in the refrigerator), or leftover broth and chicken
-1/2 cup of white rice,
or 1/3 454g package of Vermicelli rice noodles

-1/8 cup (30 ml) of dry parsley (optional) -Soy sauce (optional)
-Soda crackers (optional)

Recipe and cooking instructions:

Option 1:

-If you are using a chicken carcass, place the bones and meat in a large pot of water, then boil for 20 minutes.

-Pour the broth into a separate pot, placing a colander over the new pot to catch the bones and chicken pieces.

-Allow the chicken and bones to cool, then remove all the chicken pieces from the bones and throw them into the broth.

-Put the pot back on a burner and bring to a boil again.

-Add 1/8 cup (30 ml) of dry parsley, if desired.

-Put Vermicelli rice noodles in the pot to cook (follow the instructions on the package), or throw in 1/2 a cup of pre cooked white rice. You can also use thin pasta noodles if you wish, following the cooking instructions on the package.)

-Turn the burner off.

-Serve hot, or let cool to refrigerate. You can also freeze the soup. (When you cool or freeze the soup, all the fat will come up to the surface. It is recommended to remove it before heating the soup.) -Add a bit of soy sauce to the soup for extra flavour, if desired.

-Eat with soda crackers, if desired.

Option 2:

-If you have enough leftover broth and chicken from a previous meal (at least two cups of liquid), pour it in a pot and add 4 cups of water, then bring to a boil. -Add 1/8 cup (30 ml) of dry parsley, if desired.

-Put Vermicelli rice noodles in the pot to cook (follow the instructions on the package), or throw in 1/2 cup of pre cooked white rice.You can also use thin pasta noodles if you wish, following the cooking instructions on the package.

-Turn the burner off.

-Serve soup hot, or let cool to refrigerate. You can also freeze the soup. (When you cool or freeze the soup, all the fat will come to the surface. It is recommended to remove it before heating the soup.) -Add a bit of soy sauce to the soup for extra flavour, if desired.

-Eat with soda crackers, if desired.