Note: You can use a whole chicken but I have found you get more flavor from the leg quarters, plus they tend to go on sale more.

Peel carrots and cut into 3 or 4-inch pieces. Slice celery into 3 or 4-inch pieces. Make sure to rinse well and use the tender leafy pieces from the center. Slice onion into quarters. Peel garlic and smash lightly.

Add carrots, celery, onion, garlic and 3 bay leaves to the stock pot with the chicken.

Add water cover vegetables and chicken plus an additional 2-inches above.

Bring water to a simmer and cook until chicken is done and falling from the bone.

Remove chicken and allow to cool.

While chicken is cooling remove the bay leaves and use an immersion blender to blend the broth and vegetables until smooth.

Add rice and continue to simmer.

Once chicken is cool skin and bone. Slice chicken into bite size pieces being sure to remove any tendons.

Add chicken back to stock pot.

Add marjoram and season to taste. If you want to add an extra kick of flavor that makes it a bit more luxurious add wine to broth, it is fabulous either way. Once the rice is tender the soup is done.

Submitted by: Sarah