1 large chicken (3 or 4 lb.) or 4 large boned and skinned chicken breasts
1 1/2 c. onion, chopped
1 1/2 c. carrots, chopped
1 small head cabbage, chopped
2 stalks celery, chopped
1 tsp. garlic powder
salt and pepper to taste
1 c. rice (do not rinse)

Put the chicken in pot and fill with water. Cook until tender. Take out chicken; let cool, then pick it off the bone. Set aside. Save the chicken stock. Add to pot of chicken stock that you cooked the chicken in.

Cook all the ingredients in the pot of stock. Stir often due to rice sticking. Cook on low after it comes to a boil with cover on. While that is cooking, peel and cube 5 to 6 large potatoes and add to your soup. Cook on low until everything is done and your soup should thicken some from rice and potatoes. If you see it is thickening too much, add can or cans of chicken broth according to how much soup you want. Do not forget to salt and pepper at the end and keep stirring your soup often. Add your chicken that you picked off the bone in the beginning. You can chop it up before putting in the soup.