15-18 lbs. cooked chicken (deboned)
3 lbs. onions, chopped
5 lbs. celery, chopped
2 lbs. rice
3 lbs. carrots, cut
1 lg. pkg. frozen peas

Cook cut up chicken in plenty of boiling water. Reserve all liquid for soup. Debone and cut up chicken. Add later to cooked vegetables. May require extra canned chicken broth. Cook rice and vegetables about 30 minutes before adding chicken. Then add salt and pepper to taste.