Ingredients

• 1 large yellow onion
• 3 large carrots
• 1 bunch of celery (about 8 stalks)
• 4 sprigs of fresh parsley
• 10 teaspoon (50ml) granulated chicken bouillon (or 10 cups (2.4 L) chicken stock)
• 8 boneless, skinless chicken thighs
• 2 cups white rice
• 1 teaspoon (5ml) pepper
• 6 teaspoons (30ml) olive oil
• 1 bay leaf
• Salt (to taste)

Instructions

1. Put your largest stock pot on medium high heat and add olive oil to coat the bottom of the pot.
2. Slice carrots and celery about 1 cm thick.
3. Dice the onion into small pieces.
4. Add celery, carrots, and onions to the pot and cook until the onions begin to take on color (approximatley 10 - 15 minutes).
5. Add 10 cups (2.4 L) of water and the granulated chicken bouillon to the pot. If you're using a different brand just follow the instructions on the package to make 10 cups (2.4 L) of stock.
6. Add the bay leaf.
7. Bring pot to a gentle simmer then add the 8 chicken thighs.
8. Put the lid on the pot and simmer on low for 20 minutes.
9. While the chicken is simmering, cook the white rice separately in a rice cooker or on the stovetop then set aside.
10. After 20 minutes, remove the chicken and shred it with two forks in a separate container.
11. Add the shredded chicken back to the pot along with the parsley and simmer for another 20 minutes.
12. At this point the soup is done but still too hot to eat. To serve, add as much rice as you want to a bowl then pour the soup over the rice. As the soup cools the rice will continue to heat through and absorb the flavor.