Recipe: Leftover chicken soup from River Roast

INGREDIENTS:

• 1 quart chicken broth
• 3 quarts cold water
• 1 leek, white cut 1/4 in think, greens rough chopped
• 2 carrots, peeled and chopped to 1/4 in pieces
• 4 cloves garlic, smashed
• salt and pepper to your liking

DIRECTIONS:

• Place leftover chicken (bones and all!) in a pot and cover with chicken broth and water.
• Add the chopped leek greens and garlic and bring to a simmer
• Skim off any foam or fat that rises to the top
• Cook the chicken on low simmer for 45 minutes to an hour, or until chicken is tender
• Remove the chicken and discard the bones
• Return the chicken to the pot and add the white part of the leek, the carrots and celery
• Cover with the strained stock
• Simmer about 25 minutes or until the veggies are tender
• Add rice or noodles and enjoy!