2 whole chicken breasts
8 bouillon cubes (chicken)
1 can cream of chicken soup
Salt and pepper to add taste
1 tsp. celery salt or flakes
1 1/2 c. minute rice

Put chicken in 2 or 3 quarts of water. Add bouillon cubes and seasoning. Bring to a boil and cook until chicken is done. Remove chicken, let cool, debone and dice into cubes. If water evaporates add more water. For each cup of water add one more bouillon cube. Add diced chicken and rice to a boil. Cover and simmer for five minutes. Turn off heat and cool.