On The Subject of Soups

So I've been down with the Influenza for the last 4 days, which, as you know can be just the worst, especially when it is almost Christmas and I have way more fun things I could be doing!
But it seems timely, for this blog at least, since a lot of people are probably going to get the flu or some other sort of nasty this winter, to post a recipe for Recovery Soup, which sounds better to me than "Sick Soup" which is what my Crazy Grandma called it. It is a very basic, slightly spicy, slightly citrus-y chicken and rice soup that is perfect for anything involving head and chest congestion. The little kick is also nice when you're sick and it is hard to taste things.
There's a couple of ways you can make it depending on what you have in the fridge and how lazy you are, I'll give you the long and short versions.

Recovery Soup - Long Version
 1 chicken or turkey carcass with some meat still on it. (It is especially good to use post-holiday turkey, because they're more magic. Says Crazy Grandma. Don't question me!) (Oh, and if you don't have a carcass on hand, you can use packaged poultry. I recommend chicken thighs, and make sure the bones are still in.)

3 Carrots, peeled and sliced

4 Celery stalks, washed and chopped

1 Large Yellow Onion, chopped

Juice from 1 Large Lemon (You can use lemon juice from concentrate too, but fresh is better)

1 Cup Brown Rice (Uncooked)

1 TBSP of Chopped Fresh Sage or Ground Dried Sage (Same rule as lemon juice)

2 Quarts of Water

Tabasco or Pepper Sauce (I like Crystal Louisiana Hot Sauce)

Salt

Pepper

TO PREPARE STOCK: (This part is what makes it the long version. Also the messy and annoying version)

Alrighty! Strip the carcass of any usable meat. Chop meat into bite-sized pieces and set aside. If you are using chicken thighs, leave them intact for now.
Put carcass or whole thighs into a large pot and cover with water and add the ground sage, and about 2 tablespoons of salt and 1 of pepper. Cover and bring to a boil. Reduce heat and simmer for about an hour.
If you used thighs, remove them from the stock to cool. Once cool, strip meat from bones and chop meat into bit-sized pieces.
If you used a carcass, allow the stock to cool. Once cool enough to handle, strain stock through a colander and discard bones.

ONCE STOCK IS PREPARED: (Skip to this for the short version, and substitute chicken or veggie stock for the home-made stock above)

Add chopped meat, veggies, rice, lemon juice and pepper sauce to stock and bring to a boil. Once boiling, cover and reduce heat. Simmer for about an hour, until rice is cooked and carrots are tender.  Add salt and pepper to taste.

Best when served with warm, crusty bread, unless you have a gluten allergy, in which case warm, crusty bread would kill you. But not to worry! I am bound and determined to discover/invent a recipe for GF warm, crusty bread, and as soon as I find it, I will post it immediately. Testing and experiments are in progress even as we speak!