Carol's Chicken Brown Rice Soup

1/2 large onion

3 celery ribs

3 medium carrots or a bunch of mini ones

6 boneless chicken thighs

3/4 cups brown rice 

3 Tbsp of dried parsley

Black pepper

9 cups water/broth. 

   
 ( For this recipe, I used 4 cups of chicken stock plus 5 cups of the water from cooking the chicken. I added 5 tsp of Chicken Better than Bouillon paste.  If using all water,add more chicken paste)

Cook Chicken thighs in water until done, about 30 minutes.  Shred chicken. 

Combine onion, celery, carrots, shredded chicken, rice, parsley.  Add broth/water and bring to a boil, then reduce heat to a simmer. Cover. Skim off any fat and cook until veggies are tender about an hour or so. Add chicken paste and pepper to taste. 


I always "wing" my chicken rice soup, but I wrote this one down because Dave really enjoyed it.  :)

~Carol~