Chicken & Rice Soup

This is what you do with the left-over rice from Chinese Take-out, and I made it with an already roasted chicken from the grocery's deli.

Broth: I combined one container of Swanson's chicken stock with two containers of water (a 1:2 ratio) and then added two condensed Knorr chicken stock gelatins.  Which I spiced with freshly ground Black Pepper, and Freshly picked and chopped Oregano, Thyme and Chives from my herb gardens.

I used both legs, thighs, and one breast of the roasted chicken pulled apart meat only.

I added one container of steamed left-over rice from Chinese carry-out.  And then I added 1 bunch of scallions, 3 small carrots and 3 stalks of celery all chopped.

Brought to boil and then let simmer for about an hour to let the flavors mingle.  It was pure ambrosia, melt in your mouth GOOD.