Ingredients
3 quarts water4 bone-in chicken breast halves (about 3 pounds)1-1/2 teaspoons salt1/4 teaspoon pepper1/4 teaspoon poultry seasoning1 teaspoon chicken bouillon granules3 medium carrots, chopped2 celery ribs, chopped1 small onion, chopped1/2 cup uncooked long grain rice
Preparation
In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes.
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 until vegetables and rice are tender, 25-30 minutes.
