Golden Chicken and Rice Soup

Ingredients

• 1 roast chicken carcass, plus 2 cups of picked meat
• 3 tablespoons olive oil or reserved chicken fat
• 1 large onion, diced
• 3 carrots, diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 10 cups water, or 8 cups water and 2 cups stock if you have it
• 3/4 cup long grain white rice
• Kosher salt, about 2 teaspoons to start
• 1 large bunch fresh dill, chopped
• Black pepper

Method

1. Put the carcass in a large pot with the water and bring it to a bare simmer. Skim whatever rises for the first few minutes, then leave it alone for 30 minutes while you prep everything else.
2. Strain the broth into a bowl and discard the bones. Wipe the pot.
3. Warm the oil in the same pot over medium. Add onion, carrot, and celery with a good pinch of salt and cook 8 minutes until softened.
4. Add the garlic, turmeric, and coriander and stir for 30 seconds. The pot will go a deep gold.
5. Pour the broth back in, add the rice, and simmer 15 to 18 minutes until the rice is tender.
6. Add the picked chicken meat and warm it through for 2 minutes. Do not boil it hard at this point or the meat goes stringy.
7. Off the heat, add the dill, all of it, and taste for salt. It will need more than you expect. Finish with pepper.