In a stockpot, place…

  • chicken parts not used in another recipe (necks, wings, backs, joints, etc.) or left over chicken (rotisserie or baked)
  • 3 quarts water (enough to cover the chicken)

Bring to a boil and add…

  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 2 medium white onions, chopped
  • salt and fresh cracked pepper to taste

Once chicken is cooked, lower heat to medium-low, add 3 tablespoons rice, stir, cover and cook 20-minutes.

Uncover, stir remove any bones, cook for additional 5-minutes on medium.