This soup is so tasty and the secret is simmering the chicken and it’s bones for 4-5 hours for a rich full flavor. This takes time but the end result is worth the effort. I use the leftover roasted chicken. You can also start with an uncooked chicken as well. If you do add more seasoning to taste.
Chicken Soup
prep time 15 min
cooking time 5 hours
Ingredients
1 left over roasted chicken
salt free season blend
salt/pepper to taste
1 medium onion
1/2 bag baby carrots
5 stalks celery
1 cup instant brown rice
Take leftover roasted chicken and remove the skin. Place in pot with 1/2 of the onion, a few carrots and the tops of the celery stalks. Fill the pot with water to cover chicken. Salt and pepper to taste. Add the salt free seasoning to your taste. 
Bring to a boil. Cover and reduce heat to low simmer for 4-5 hours. The longer you simmer the more flavor in the broth. This extra time makes a huge difference in the final outcome and is worth the wait. After 4-5 hours remove all chicken and bones along with celery carrots and onion. You can strain the broth at this point or just leave as is for a more rustic soup. Skim off any excess fat. to the broth add the other half of the onion diced, the rest of the carrots cut in half, the celery cut in bite size pieces. Bring to a boil and reduce heat. After 10 minutes add brown rice. Remove cooled chicken from the bones and add to soup pot. Stir thru to heat and simmer for 10 minutes more. Serve in bowls and enjoy.
