6 chicken thighs or more, skinned
1 red onion, chopped
4 cloves of garlic, chopped
1 sm. celery stalk, chopped
4 carrots, chopped (not too big)
3 red potatoes, chopped (not too big - med.)
2 cans of Campbell's chicken broth
1/2 to 1 c. raw rice

In soup pot simmer chicken, onion, garlic, 30 minutes or until tender, take chicken from pot and cool. Keep chicken covered so it will not dry out. Put vegetables and chicken broth (gives a much richer flavor) in pot, simmer 15 minutes. Add raw rice and simmer until rice is done, 20 to 30 minutes. Cut up chicken, add to soup. When simmering the chicken, use about 4 inches of water. Enjoy. This soup is sort of like a stew.