3 qts. water
3 lbs. chicken
1 lg. onion
2 carrots, sliced thin
2 stalks celery
1/2 tsp. salt
1 tsp. poultry seasoning
1/4 c. brown rice

Bring water to boil in large kettle. Add chicken, lower heat and simmer. Skim off froth. Add rice, carrots, onion, celery, salt and seasoning. Cover and simmer for 1 1/2 hours. Remove chicken from kettle and remove meat from bones. Add chicken to stock. If a thicker soup is desired, remove 2 cups of soup, including chicken and rice and blend until smooth. Add back to stock.