1 box Uncle Ben’s long-grain and wild rice
1 medium onion, diced
1/2 C. butter
6 T. instant chicken bouillon
2 C. celery, diced
2 C. carrots, diced
Noodles (see the following recipe)
Bring chicken to a boil in 8 cups water. Cook until tender; remove chicken saving water in the pan. Add bouillon, carrots and celery to reserved water and cook until vegetables are tender. Add rice. Saute onions in butter. Add to broth. Skin and debone chicken. Cut into bite-size pieces and add to broth. Add noodles to broth.