Chicken and Rice Soup

After much searching, tasting and fiddling, this is my version of the classic.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 1/2-2 gallons

Ingredients

• 2  lbs boneless skinless chicken breasts, cubed (1 inch)
• 1⁄4 cup  vegetable oil
• 1  cup onion, chopped
• 1 1⁄2 cups celery, chopped
• 1 1⁄2 cups carrots, sliced
• 2  vegetable bouillon cubes, i prefer knorr
• 4  chicken bouillon cubes, this is based on making 1 3/4 gal soup (2 gal pot)
• 1  teaspoon garlic powder (to taste)
• 1  tablespoon  italian seasoning
• 1  teaspoon ground black pepper (to taste)
• 2  cups  instant rice (or 4 depends on how brothy you like soup, half as much for reg. or parboiled rice)
• 1  gallon water, approximately

Directions

1. In large pot (2 gallon), add enough oil to cover bottom and put heat to high.
2. Add cubed chicken and brown slightly, stirring occasionally.
3. Add chopped veggies and spices, mix, cover and let cook for about 5 minutes, stir occasionally.
4. Put in enough water to just cover veggies, cover, bring to a boil.
5. Put in more water to reach about three inches from top.
6. cover, bring to a boil, then turn down to medium low or until pot just barely boils.
7. cook for about 25 minutes or until veggies tender (add reg rice here if using).
8. turn off heat, add instant rice, stir, cover(keep on simmer for reg rice until tender).
9. let sit for about ten minutes or until rice is tender.