Chicken and rice soup

Put the rinsed rice, water and salt in a rice cooker, close the lid and hit the white rice button.

Cut the onion into a medium dice and mince the garlic.

Chop the carrot sticks into a medium dice.

Cut the core out of the cabbage half, slice it crosswise into four two inch chunks, turn 90 degrees and slice thinly so it fits on a spoon.

Move most of the cooked rice into a Tupperware for night five, reserving two cups for tonight and tomorrow's lunch.

Into a Dutch oven over medium heat add olive oil, the onions and garlic, the carrot, the cabbage and a strong pinch of salt.

Sweat the vegetables, stirring often, about 10 minutes until softened and most of their moisture has released.

Add the oregano, black pepper, turmeric and the chicken base.

Add the water, bring to a hard simmer, then turn down to low and cook about 10 minutes more until the vegetables are tender but not mushy.

Pull the meat off the two leftover legs, keeping the skin, and chop it into bite-sized pieces.

Add the frozen peas and the chopped chicken, stir and taste for seasoning - bouillon is salty so it likely needs none.

Serve half a cup of cooked rice per bowl with a little garlicky kale and about a quarter of the soup.