6 chicken breasts
1 c. chopped celery
1 medium onion, chopped
3 large carrots, chopped or grated
3 cans chicken broth
2 heaping tsp. chicken bouillon
1/4 tsp. garlic salt
1/4 tsp. oregano
1 c. Minute rice (uncooked)
salt and pepper to taste

Cook chicken with enough water to cover it until tender. Then cool, skin and debone chicken and set aside. With broth from chicken and cans of broth, add everything but rice and chicken. Bring to a boil and cook 15 minutes. Add rice and chicken and cook 10 more minutes, then serve.