I cooked up a storm Sunday night and Monday--so that we would have some
wholesome things to grab quickly during this busy week.

I had four pounds of chicken leg quarters that I got for 49 cents a pound
(yay!). I roasted them and pulled them apart/cut up the meat when they were
cool, then brought a big pot of chicken broth to a boil and put in whole
baby carrots and chopped celery, and slowly sprinkled in some white, brown
and wild rice so that the broth did not stop boiling. I added fresh ground
pepper, and lowered the heat to a gentle boil, and dumped the chicken in
when 20 minutes later when the vegetables were tender.

Technically is is certainly soup, but I added so much rice, it turned out to
be a thick, tasty dish. I normally make it with white meat. I am amazed at
how much better it is with dark meat.

One downside: chicken leg quarters are disgusting to clean before roasting!
All that organ junk in along the backbone, ugh. And it is also icky
separating the meat from the veiny/fatty stuff when it is cooked.

Still, I'll do it again, for the great flavor the dark meat gave the dish.
(Which is another way I manage to get vegetables in to Mr. Meat and Potatoes
....)