1/2 c. onion, chopped
1 c. celery, diced
1/2 c. butter
4 c. chicken broth
1 c. rice, uncooked
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. carrots, diced
1 c. parsley, chopped
4 to 5 lbs. chicken, boiled and deboned

Cook onion and celery in butter in 2 quart saucepan until golden brown. Add broth, rice and seasonings. Cover; cook over low heat about 20 minutes. Add chicken and carrots and cook 15 minutes more. Sprinkle with chopped parsley. Makes 8 servings.