Chicken and Rice Soup
In a saucepan bring the water to the boil, add the chicken skinned and quartered, the celery cut in 4, carrots split in 4 sticks, salt and pepper and simmer slowly for 1 hour. Carefully remove any surface scum as it forms.
Remove the vegetables and discard them. Remove the the chicken pieces and allow the broth to cool, as it cools the fat will rise to the surface this should be removed as it appears.
When the chicken has cooled remove all bones and shred the meat keep in the fridge, strain the broth through a fine strainer and reserve the clear broth also in the fridge.
Boil the rice and strain it, then when cool it too can be refrigerated or you can boil it fresh as needed.
You now have the ingredients to prepare the soup in batches. Just add some of the chicken and some rice to the required quantity of boiling broth add some lemon juice to taste and adjust the seasoning. The soup ingredients can be kept separately in the fridge for a few days being careful to use sealed containers and make it up as you want it.
A couple of spoons of dry white wine or a dash of Piri-Piri can be added for an extra kick. The soup can also be made with a can of sweetcorn as a substitute for rice or you can have both whatever you like.