Recipe Instructions

In a large pot, bring the chicken bones and water to a boil on high heat. Once the water comes to a boil, reduce the heat to low and simmer for 1 1/2 hours. For a clear broth, skim the foam and bits off the surface of the soup. Cook the rice While the chicken bones are simmering, cook your rice. (I use a rice cooker, but if you don't have one, you can cook the rice on the stovetop.) Prepare the broth After 1 1/2 hours, remove the chicken bones. Skim off any additional foam and fat. Increase the heat to high. Once it comes to a boil, lower heat and simmer the broth until it reduces by 1/3 the original volume (~20 min depending on the volume of soup.) Once the broth has reduced, add your cooked rice and simmer on med-low for another 20 mins or until the desired consistency is achieved.