Chicken and Rice Soup

My husband has developed this; it's a nice change from noodle soup when you're feeling under the weather. It is quite mild and satisfying. Notes: this can be made in one pot, but my husband prefers to use two. I like to use vegetable juice (which I save and freeze from other meals) instead of the water.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups chicken, cubed
• 1  cup carrot, cut
• 1  cup celery, cut
• 1⁄2 cup onion, cut
• 2  tablespoons parsley, dried
• 3  tablespoons chicken bouillon
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 3⁄4 cup rice
• 10  cups water

Directions

1. In medium pan put chicken and part of water; boil twenty minutes.
2. Put all other ingredients in large pot.
3. Add chicken to vegetable pot, with its broth.
4. Bring to a boil.
5. Cover and simmer 45 minutes.