Chicken-Vegetable Soup
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FROM: - Woman's Day Magazine Place a colander or large sieve over a 3-quart or larger bowl. Strain soup from both pots through colander. Reserve chicken thighs and carrots. Discard remaining solids. Reserve 2 cups broth for the potpie. Wipe 1 pot clean. Return broth to pot. Bring broth to a boil. Add 1 cup long-grain white rice and 1/2 teaspoon salt. Reduce heat and simmer uncovered for 15 minutes until rice is almost tender. Meanwhile, pull chicken off bones and tear in bite-size pieces. Slice cooked carrots. Chop dill. Add sliced zucchini and 1-1/2 cups green peas to pot. Cook 5 minutes. Remove from heat. Add half the chicken (about 5 cups), half the sliced carrots and all the dill. Cool soup quickly by putting the pot in sink of cold water. Refrigerate, covered, up to 4 days. Or freeze in airtight containers up to 3 months. Thaw in a covered saucepan over low heat, then increase heat and cook until hot. Makes 18 cups, 8 servings