Place the chicken carcass, onion, carrot, stock cube and herbs in a large saucepan.
Pour over 2 litres water, bring to the boil, cover and simmer for 30 minutes.
Drain through a colander over a large bowl and remove all the bones and skin.
Add the remaining chicken meat pulled from the bones and vegetables back to the stock and return to the pan.
Bring back to the boil. Add the rice and sweetcorn, cover and cook for 10 minutes until the rice is tender. Season to taste and serve with crusty bread.
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