Chicken Jambalaya(Soup) - cooking recipe

Ingredients

1/4 c. butter or margarine
1/2 c. chopped onion
1 c. diced celery
4 c. chicken broth
1 c. uncooked rice
1 1/2 tsp. salt
1/8 tsp. pepper
4 to 5 lb. chicken, cooked and chopped
1 1/2 c. diced carrots
1 c. chopped parsley

Preparation

Cook onion and celery in butter until golden in a 2-quart saucepan.
Add chicken broth, rice and seasonings.
Cover; cook over low heat for about 20 minutes.
Add chicken and carrots; cook for 15 minutes more.
Sprinkle with chopped parsley.
(Turkey parts may be used instead of chicken.)