Chicken and Rice Soup

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Leftover Roast Chicken Stock:

1 leftover roast chicken carcass, meat picked off (reserve for the stew)

1/2 teaspoon kosher salt 

8 black peppercorns 

2 stalks celery, cut into chunks 

1 bay leaf 

1 carrot, cut into chunks 

1 onion, cut into chunks 

Soup:

2 tablespoons olive oil

3 cloves garlic, chopped 

2 carrots, unpeeled and diced 

2 stalks celery, diced 

1 onion, diced

1 cup chopped kale 

Kosher salt and freshly ground black pepper 

2 cups canned plum tomatoes 

2 cups leftover cooked long-grain brown rice 

1 cup leftover chicken meat, chopped

Chopped fresh parsley, for serving

Grated Parmesan, for serving