Leftover chicken soup. This was invented one Saturday afternoon when I looked in the fridge and it was practically bare. One piece of chicken thigh, one onion a

Leftover chicken soup. This was invented one Saturday afternoon when I looked in the fridge and it was practically bare. One piece of chicken thigh, one onion and 3 leaves of celery was the entire contents of the fridge. Sautee the chicken thigh in a bit of olive oil. Wait until it cools and strip off the cooked meat. Put the bones and skin in a pot of water and boil for a while. Dump water into another pot or a bowl through a sieve or strainer. Chuck out the bones/skin. Now, chop the meat into chunks, and start sauteeing them in olive oil while the broth simmers in the pot. Chop the onion and add it to the frypan. Chop the celery and add it to the pan. Add some salt to the pan, and any handy herbs. After a few more minutes dump it all into the broth an boil together 5 minues. Then add half a cup of rice and turn down to a slow simmer for an hour or so. Eat when the rice is no longer crunchy. You could do better with adding some other veggies but, honest, that is all that I had in the fridge that day.