Easy, Old-Fashioned Chicken Rice Soup

Buy one whole, roasted or barbecued chicken from the grocery store (that’s the easy part) or roast one yourself.

Using a large pot, heat the olive oil over low to medium heat.

Add the celery, carrots and onion and cook until the onion and celery are tender and translucent.

Add the chicken pieces and garlic and cook for about 2 or 3 minutes. Stir often.

Add water, chicken stock and bring to a light boil. Cover and let simmer for about an hour.

After an hour take out the chicken and set aside to cool.

Once the chicken pieces are cool enough to touch, remove skin and bones.

Cut up the meat and add back to the pot.

Stir in parsley and rice.