8 chicken legs with back attached
1 stalk celery stalk
3 large onions
2 small bags carrots
3 cups minute rice (white or brown)
salt and pepper, to taste

Half fill a large (8-quart) pot with water. Cut chicken pieces in half (makes it easier to de-bone later and add to pot. Season water with salt and pepper. Cook chicken on high for a half hour and then remove and cool.

While chicken is cooking cut celery, onions and carrots into bite size pieces. After removing chicken add the celery, onions and carrots and cook on medium heat until they are done.

While cooking the celery, onions and carrots de-bone the chicken. When celery, onions and carrots are done put the chicken back in the pot, bring to a boil and add the minute rice. You may have to add more water (it should be very easy to stir after rice is added). Cover and remove from heat. Let stand for a 1/2 hour and serve.

Note: I like to make mine really thick so I can freeze what is left. I put enough for one serving in a freezer bag (remove all air and freeze) and then thaw add a little water and heat on the stove top.

This recipe will make quite a bit depending on serving size. Great from the freezer. ENJOY!!

Submitted by: George Slater