1-2 lbs. chicken thighs
1-2 stalks celery
1-2 carrots
1 chicken bouillon cube
1/2 onion, chopped
1 c. rice
Water
Salt and pepper to taste

In large Dutch oven filled with water, boil on high heat rinsed chicken thighs, with skins, bouillon cube, salt and pepper for approximately 45 minutes to an hour (until chicken comes off bone easily). Debone and skin chicken and return to Dutch oven. Keep water level high.

While chicken is boiling, cut up celery, carrots, onion, add and cook until carrots are tender. Reduce heat and add rice, cook until rice is done. Chicken and rice will be thick. You may make it more soupy by adding water, if you like it thin. Serves 4 to 6.