Chicken And Yellow Rice Soup - cooking recipe

Ingredients

6 -12 chicken pieces, from leftover cooked chicken
2 minced garlic cloves
3 green onions, sliced
4 carrots, peeled, split into 4 long pieces, then cut into 1 inch lengths
4 cups low sodium chicken broth
1 (6 ounce) package yellow rice (I used Mahatma brand)

Preparation

Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips.
Add the garlic, onion, carrots and chicken broth and bring to a boil.
Add the package of yellow rice and stir well.
Turn down to a simmer and cover.
Simmer for 1/2 hour until rice and vegetables are tender.
Serve in wide bowls, including some broth. This is practically a meal in itself.
People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup.