Chicken And Rice Soup - cooking recipe

Ingredients

1/4 lb diced cooked chicken meat
1 cup diced carrot
1 cup sliced celery
1 chicken bouillon cube
1/2 cup long grain rice
2 tablespoons cornstarch or 2 tablespoons flour
salt (to taste)
water (to desired consistency)
ground black pepper (to taste)

Preparation

Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.
Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.
Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.
Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.