Simple chicken soup with rice

Ingredients:

• Roasted chicken bones and backbone, weighing 2-2.3 kg (or from a mild-flavored grilled chicken)
• 4 cups lightly salted chicken broth
• 2 medium carrots, cut into 0.5 cm thick circles.
• 2 celery stalks, cut into 0.5cm thick pieces.
• 1 medium onion, chopped
• 1 bay leaf
• 0.5 cups white rice
• 2 tbsp. l. chopped parsley

Preparation:

1. Place the bones and back of the remaining chicken (or chicken pieces) in a large saucepan. Pour in the broth and 4 cups of water. Bring to a boil over medium-high heat, reduce the heat, and simmer for 20 minutes. Skim off any foam or fat as needed.
2. Remove the bones and carcass with tongs or a slotted spoon and set aside to cool. Add the carrots, celery, onion, and bay leaf to the broth, bring to a simmer, and cook until the vegetables are halfway cooked (they will still feel firm when pierced with a knife), about 10 minutes. Stir in the rice (to prevent it from sticking to the bottom) and cook until the rice is al dente, 10 to 12 minutes.
3. Meanwhile, when the carcass and bones are cool enough to handle, cut the meat off the back and cut it into bite-sized pieces.
4. When the rice is cooked, add the meat to the broth and cook until heated through, about 1 minute. Add the parsley and 0.5 teaspoon of salt, or to taste. Serve the soup hot.