Ingredient:1 shallot finely diced
1 clove of galic
3 carrots cut into rounds
1 left over roasted chicken with some meat left in it.
1 zucchini sliced into moons (or swiss chard)
1/2 of brown rice (or barley, farro, noodles)
1/4 cub of white or black beans (optional)
1 spring of thyme (or some herbs de provence spice mix)
In a soup pot saute the shallot in olive oil, then add the garlic and the carrots. Season with salt and pepper. Add the left over chicken bones and meat and cover with water by two inches.
Bring to a boil and cook in medium low for 30 minutes. Add the rice and the beans and cook for another 40 minutes, or until the rice and beans are almost done. Take the chicken out of the pot, reserve the meat and discard the bones, put the chicken meat back in the soup pot. (If using noodles, skip the beans and put the noodles in the pot at this point) Add the zucchini, or cut green leafy vegetables and cook for 10 more minutes. Until the noodles are cook and the zucchini is cooked. Adjust the salt and pepper.
