Chicken Rice Soup

From:  epicurious.com

This is a simple soup made from scratch.  Throw everything in the pot and walk away.  The rice cooks in the pot along with the chicken.  Use brown rice, its starchiness and heaviness work as an advantage.  White rice would get mushy.  It is very good.

Ingredients

2 T butter

1 Large onion, chopped

3 large celery ribs, sliced and diced

3 medium carrots, sliced

1 (3/12-4 pound) chicken  (I substituted chicken breasts because that's what I had)

1 C brown rice

1/3 C fresh parsley  (I used 2T dried parsley)

3 t salt - or to taste

4 C chicken broth (you can use all water, but the added broth gives a greater richness))

8 C water

Freshly ground pepper

Preparation

Saute veggies in the butter for about 5 minutes.  Add the rice and brown for an additional minute.  Add liquid and chicken, bring to a boil.  Reduce heat, and simmer for 1 hour.

Transfer chicken to a colander. When cool enough, remove meat, discard skin and bones.  Coarsely shred chicken and return to soup.  Add salt and pepper to taste.

Thank you Serena for the suggestion.