Chicken And Rice Soup
1 chicken carcass ( preferable with some meat on it)
shredded carrot (about 1/2 of a carrot)
1 can of cream of chicken soup
1 cup of instant rice
Dice the onions and put into a stock pot with a little bit of butter. Add the carcass to the onions and boil the chicken with approximately 3-4 cups of water. Simmer for about 1-2 hours. Remove from heat and cool. Remove the meat from the carcass, being careful of the small bones. Add the bouillon, shredded carrot and can of soup. Add the rice and simmer, then cover for 5 minutes. Voila, you have a wonderful soup. Season with salt and pepper to taste and serve with hot homemade bread. This soup freezes well, if there is anything left.