Chicken and Rice Soup

Place the chicken carcass in a large pot. Cover with 2 quarts of water. Add 1 stalk of celery (including leafy top), 1 carrot, 1/2 onion, 5 garlic cloves, and thyme sprigs. Bring to a boil, then reduce to a simmer, uncovered, for 1 hour.

Meanwhile, shred or chop the rest of the breast meat into small pieces. Chop the remaining two celery stalks, carrots, and the half onion.

Strain the broth through a fine mesh strainer. Discard the bones and cooked vegetables. Return the broth to the pot. Add the remaining 1 quart of water, breast meat, chopped vegetables, juice from the lemon, salt and pepper, parsley, Worcestershire sauce, and sherry. Simmer, uncovered, for 30 minutes.

Add the brown rice and peas; simmer for 30 minutes. Taste for seasonings; add extra salt and pepper to taste.