Ingredients

• 6 cups vegetable broth (made from veggie scraps and water)
• 1 pound chicken wings (or carcass from cooked chicken)
• 1 cup rice, uncooked
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups mixed vegetables (frozen or leftovers)

Preparation

1. In a large pot or slow cooker combine 6 cups water, veggie scraps, chicken wings and spices. Simmer on stovetop or on slow cooker high setting for a few hours until chicken is thoroughly cooked.
2. Strain and return broth to the pot. Discard veggie scraps.
3. Remove meat from the chicken bones and return meat to the pot. Chicken will be hot! Wait a few minutes until it can be handled.
4. Add the mixed vegetables and rice to the broth. Simmer about 45 minutes until the rice is cooked.
5. Add additional spices to taste.

Helpful hints

• Substitute 1/2 cup quinoa for the rice if desired, however quinoa is higher in potassium and phosphorus.
• Freezes well. Divide into individual servings for a quick meal later.
• Leftover chicken and vegetables work well with this recipe