Beer Can Chicken And Rice Soup

• 3 1/2 cups chopped carrots
• 3 1/2 cups chopped celery
• 1 large chopped onion
• 1 (14 ounce) bag of chopped frozen broccoli
• 1 beer can cooked chicken, leftover (any kind of leftover roaster will do)
• 3 (10 3/4 ounce) cream of chicken soup (Cream of Celery and Mushroom also works)
• 18 cups water
• 3 1/2 cups rice

1. Take Leftover chicken and remove all meat from bones and set meat aside.
2. Put the rest of the chicken into a large pot with the 18 cups of water. Bring to boil and reduce to medium heat. Simmer for 10 minutes.
3. Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes.
4. Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass.
5. Pour broth back into Large pot and Bring to a boil. Add Sauteed vegetables to boiling broth. Add chickem meat that you set aside from the roaster. Boil for five minutes.
6. Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender.
7. Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference).
8. Let cool, salt to taste, and serve.

carrots, celery, onion, frozen broccoli, chicken, cream of chicken soup, water, rice

Taken from www.food.com/recipe/beer-can-chicken-and-rice-soup-246195 (may not work)