My Favorite Super Easy Chicken And Rice Soup

• 1 large onions, coursely chopped or 1 1/2 cups chopped onions
• 3 large celery ribs, cut into 1/4-inch thick slices or 1 1/2 cups cut celery
• 3 medium carrots, cut into 1/4-inch thick slices or 1 1/2 cups cut carrots
• 1 1/2 lbs chicken breasts
• 1 cup long grain brown rice
• 1/3 cup packed fresh flat-leaf parsley
• 3 teaspoons salt
• 3 quarts water
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon salt

1. Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for one hour.
2. Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 1 teaspoon salt and 1/2 teaspoon of pepper or to taste. Reheat if necessary.

onions, celery, carrots, chicken breasts, long grain brown rice, parsley, salt, water, fresh ground black pepper, salt

Taken from www.food.com/recipe/my-favorite-super-easy-chicken-and-rice-soup-509632 (may not work)