2 chicken leg quarters, skin removed
2 cloves garlic, peeled
2 medium onions
2 carrots
4 celery stalks
500 ml (2 cups) instant rice, cooked
salt & pepper to taste
In a large pot; cover chicken and all vegetables with water. Cook over medium heat until chicken is cooked through and vegetables are tender. Remove chicken, set aside and let cool. Remove pan from heat and let cool for an hour.
With a cup of liquid from the pan; place vegetables into blender and puree. Pour the puree back into the soup pot.
Pull the chicken off the bone in bite-sized pieces. Add to soup stock. Reheat soup to boiling and add rice. Let set for five minutes to allow rice to warm. Add salt and pepper to taste.
Serves 6