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| Roasted Chicken and Vegetable Soup |
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Carcass of 1 roasted chicken, including any meat still on the bird |
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6 to 8 C (enough to cover) low-salt chicken or vegetable broth or water |
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1 T butter or vegetable oil |
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1 tsp. dried thyme (or herbes de Provence, or leftover fresh herbs of choice) |
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1 onion, chopped |
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1 large rib celery, strings removed, chopped |
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2 carrots, peeled and chopped |
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3 C assorted vegetables (such canned or frozen peas, beans, cabbage, tomato, spinach, broccoli, root vegetables or any leftovers you have) |
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Leftover rice (see recipe for Rice Pilaf; use half) |
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Salt and pepper |
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Strip away any chicken from the bones and set meat aside in the refrigerator. Place the bird in a soup pot and cover with broth or water. Bring to a boil, reduce heat and simmer 30 minutes. Strain the broth and remove and refrigerate any remaining pieces of meat from the bones. Reserve the broth; discard the bones. |
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Put the pot back on the burner over medium-low heat. Add butter or oil, thyme, onion, celery and carrots. Cook, stirring occasionally, for 10 minutes or until vegetables soften slightly. Add the stock and simmer 15 minutes. |
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Add the remaining vegetables, chicken and rice. Return to a simmer and cook until the ingredients are warmed through. Taste for seasoning, adding salt and pepper to taste. |
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| | Approximate values per serving: 245 calories, 8 g fat, 36 mg cholesterol, 22 g protein, 31 g carbohydrates, 3 g fiber, 884 mg sodium, 24 percent calories from fat. |
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recipe from: The Arizona Republic, 09/24/03
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