52 ounces Chicken Stock (recipe to follow) or you can use your favorite store bought stock
6 carrots, peeled and cut into coins
1 head of celery, chopped
4 skinless boneless chicken breast cooked and chopped into bite size pieces
1/2 cup rice
salt and pepper to taste
Place stock, carrots, celery and cooked chicken into a large stock pot. Bring to a boil. Place lid on pot and turn down heat. Let simmer until veggies are tender about an hour. Add rice bring back to a boil and let simmer about 20 minutes until rice is cooked. Add Salt and pepper to taste.
Enjoy!!
Chicken Stock Recipe
In a slow cooker add
3 pounds chicken wings
3 quarts water
2 chicken bouillon cubes
1 large onion,chopped
1 clove garlic, smashed
1 tsp salt
Cook on low 7-8 hours. Strain out chicken, onion and garlic. Stock is ready to use or place in the fridge for use the next day or in the freezer so you can just defrost when you are ready to use. I keep stock in my freezer on hand most of the time. If you don’t have time to make stock you can also use you favorite store bought stock. 🙂
crumbsinmymustachio 
Please post how many servings your recipes feed. Thanks!
It all depends on how big of eaters you have. It fed my family of 3 and enough for lunches the next day so in my best guess 6-8
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