(mostly homemade) chicken and rice soup

when you're not feeling well, you want chicken soup. after returning from a thanksgiving adventure in turkey (an update to follow shortly in SIE), dave was pretty sick. we're talking third-sick-day-in-seven-years sick. he stayed in bed all day. so of course i made him chicken rice soup. gluten-free noodles don't hold up that well when overcooked, as noodles in soup tend to be, so rice was more out of necessity than desire. the result was still tasty.

i used a semi-homemade kind of recipe i found on allrecipes for the base:

2 quarts chicken broth
1 quart water
1 store-bought roasted chicken
little bit of vegetable oil
2 large onions, cut into a medium dice
2 large carrots, peeled and cut into rounds
2 large stalks celery, sliced 1/4 inch thick

directions: bring broth and water to a simmer. separate meat from skin and bones of chicken and set meat aside. add skin and bones to the liquid and simmer about 45 minutes. strain broth into a separate container and discard skin and bones. add a drizzle of oil to the pot and add onions, carrots, and celery. saute until just soft. add chicken and broth. simmer 15 minutes or so, then add any additional ingredients you'd like.

(i added 3/4 cup rinsed long-grain rice and simmered for 15 minutes and added 1 cup of frozen peas just before serving.)

for a sick person, a good grilled cheese on fresh french bread makes this even better!! (french bread obviously isn't gluten free!)