This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
3 quarts chicken broth
4 cups (or more) cubed cooked chicken
1 chopped onion
2 tsp. salt
1 tsp. pepper
1/2 cup chopped fresh parsley
1/2 cup finely chopped celery (yellow leaves included)
1 1/2 cups raw Carolina (brand) rice
In a Dutch oven high heat add chicken broth, pepper, salt, parsley, onion,
celery--stir and bring to a boil. Once boiling add the raw rice--turn heat to
medium and cook for 20 minutes--taste to make sure rice is done. Add
chicken--stir and cook on low heat until chicken is hot.