8 c. chicken stock
1/2 c. carrots, cut small
1 c. celery stalks, chopped
1 sm. onion, diced
2 c. cooked chicken, chopped
1 tsp. salt
1/8 tsp. pepper
2 tbsp. parsley flakes
1/2 c. brown or white rice

Put cold chicken stock and vegetables in large soup kettle. Bring to a boil. Reduce heat and simmer until vegetables are about half done. Add rice and cook until done. Add chicken. Heat to boiling. Add parsley. Pour into soup dishes while piping hot. Serve with crispy crackers. Serves 6.