Chicken Rice Soup

• 6 chicken legs
• 4 chicken thighs
• 2 onions, skins removed and cut in half
• 2 carrots
• 2 stalks celery
• 4 garlic cloves (garlic powder will work if you don't have whole garlic)
• 2 cups chicken stock (mine was frozen from a previous recipe)
• 1 cup chicken gravy
• 8 cups water
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chicken bouillon (if needed)
• 1 teaspoon tarragon
• 12 teaspoon thyme
• 12 teaspoon coriander
• 1 -2 teaspoon red chili pepper flakes
• 1 dash cayenne
• 3 cups rice (more or less depending on how much broth you wish to have in the soup)
• salt and pepper

1. Put everything in the pot to cook.
2. Once the chicken is completely cooked, remove it to cool and separate it from the bone; add the meat back into the broth.
3. Continue to simmer the soup, leaving the onions, carrots, and celery in to cook down.
4. If you want to remove this though, you can.
5. Add the rice, cook it until it's tender and you're done.

chicken, chicken thighs, onions, carrots, stalks celery, garlic, chicken, chicken gravy, water, worcestershire sauce, chicken bouillon, tarragon, thyme, coriander, red chili pepper, cayenne, rice, salt

Taken from www.food.com/recipe/chicken-rice-soup-494367 (may not work)