8 cups water
6 chicken wings (or chunked breast meat)
6 chicken bouillon cubes
2 celery stalks, chopped fine
1 tbsp. chopped garlic
1 tbsp. Natures seasoning
4 tbsp. (1/2 stick) butter
2 cups rice
salt, to taste (optional)

In a large soup pot, add water. Bring water and chicken wings or chunks to a boil with 6 chicken bouillon cubes. Add chopped celery, garlic and seasoning. Add butter. Let cook till meat is done and remove any bones.

Place chicken back into pot. Add rice and let cook for another 35 minutes. I let mine cook a total of 1 hour. Simmer for another 30 minutes. Add salt, to taste.

Note: You can also add other vegetables and barley to broth. I keep it simple.

Submitted by: Susan Deren