Step 1

In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least 1 hour (2-3 hours would be even better).

Step 2

Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.

Step 3

When cool enough to handle, debone chicken.

Step 4

Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.

Step 5

After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.

Step 6

Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.

Step 7

Salt and pepper to taste.