Homemade Chicken And Rice Soup

• 3 quarts water
• 4 bone-in chicken breast halves (about 3 pounds)
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 1 teaspoon chicken bouillon granules
• 3 medium carrots, chopped
• 2 celery ribs, chopped
• 1/2 cup uncooked long grain rice
• 1 small onion, chopped

1. In a large Dutch oven or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender.

water, chicken, salt, pepper, poultry seasoning, chicken bouillon granules, carrots, celery, long grain rice, onion

Taken from www.tasteofhome.com/recipes/homemade-chicken-and-rice-soup/ (may not work)