• 12 cups water
  • 3-4 cups chicken
  • 2 ½ cups celery (diced)
  • ¼ tsp. pepper (or to taste)
  • 4 tsp. chicken soup base or 4 bouillon cubes (to taste)
  • 1 onion (diced)
  • 1 cup carrots (sliced)
  • ½ – ¾ cups rice (rinsed)


Boil together water and chicken for about 1 hour.  Remove chicken, let cool and cut up and chill soup broth.  When cook skim the fat off the top and then add other ingredients except the rice and simmer another hour.  Add rinsed rice about 15 minutes before ready to serve and cook all together for about 15 minutes.

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