Chicken and rice stoup

• 8 tighs bone in skin on
• 3 staulks and heart of celery
• 6 medium carrots peeled and chopped
• 2 cup dried oyster mushrooms
• 1 large onion coarsely chopped
• 1 tsp celery salt
• 1 tsp pink Himalayan salt
• 2 tsp ground black pepper
• 3 1/2 quart water
• 1/4 cup cornstarch
• 1/4 cup water
• 2 1/2 cup broken Jasmine rice
• 1 tbsp saffron flowers (not stems,threads)
• 1 stick butter

1. Get water hot add chicken
2. After 4 minutes add vegetables and spices and butter
3. After 15 minutes take chicken from pot remove skin and put back in becareful not to burn yourself
4. Add your rice keep stirring occasionally to keep rice from sticking
5. After rice is done mix quarter cup water and quarter cup of cornstarch add to water rice to thicken
6. After it thickens let sit for 5 minutes covered
7. Hope you enjoy

heart of celery, carrots, mushrooms, onion, celery salt, salt, ground black pepper, water, cornstarch, water, jasmine rice, saffron flowers, butter

Taken from cookpad.com/us/recipes/348206-chicken-and-rice-stoup (may not work)