1 chicken
3 stalks celery
2 carrots
1 med. onion
1 c. rice (not instant)
Pepper
Salt

Boil chicken the day before. Cool in refrigerator. Skim off fat and bone chicken. Chop celery pieces, carrots and onion in blender until mushy; add to broth. Put in rice, lots of pepper and salt to taste. Bring to a boil then simmer until rice is cooked.