Chicken soup

1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Add skin and bones to the simmering broth (if you’ve got a pasta inset, you that to hold the bones which will make removing them later a whole lot easier). Reduce heat to low, partially cover and simmer for about 10 minutes as you take care of the vegetables.
2. Start beer rice (see recipe below.)
3. Add vegetables, onions, and spices to chicken broth and continue to simmer for another 30 minutes. You can simmer longer if you like but the flavor should be released from the bones by then.
4. Carefully remove the bones and skin from the pot. If any meat remains on them, set the bones aside for a few minutes to cool, remove any meat and tear it into small pieces. Add the meat to the soup and discard the bones.
5. Add spinach.
6. To serve, add a spoonful of beer rice and then a big ladle or two of soup on top.

Beer Rice

1. Melt butter in a saucepan and saute onion in it over medium-heat until tender.
2. Dissolve bouillon cubes in boiling water; add mixture to onion in saucepan.
3. Stir in rice, beer and seasonings. Bring to a boil; cover, reduce heat and simmer 30 to 40 minutes or until liquid is absorbed and rice is tender.