Chicken and Rice Soup

From http://inthekitchenwithkath.com

Adapted from The Gourmet Cookbook (2002)

Serves 4 (Just double the amounts to serve 8 people.)

½ large onion, chopped

1½ stalks of celery, chopped

1½ carrots, chopped

1¾ – 2 pounds chicken thighs, with skin and bones (or ½ whole chicken)

½ cup brown rice

1 teaspoon salt

1½ quarts water (6 cups)

1. Combine everything in a large pot. Bring to a boil. Cover, reduce heat and simmer for 1 hour.

2. Remove the chicken from the pot. When cool enough to handle, discard the skin. Remove the meat from the bones and cut in small pieces. Add the chicken back to the soup.

3. Season to taste with salt and freshly ground black pepper.