- 3 1⁄2 lbs diced chicken
- 3 gallons water
- 1⁄2 ounce bay leaf
- 3 tablespoons salt
- 3 1⁄2 cups celery
- 3 1⁄2 cups carrots
- 3 1⁄8 cups white rice
- 1 1⁄2 tablespoons black pepper
Directions See How It's Made
- Add water and seasonings and chicken. bring to boiling point. Add Rice. Simmer for 3-4 hours remove meat debone and cut into small Pieces.
- Stir frequently to prevent rice from burning.
- Wash veggies well. dice celery, carrots and chop the onion. Add veggies to meat stock. Cover and simmer for about 1 hour. Replace water as necessary.