Chicken & Rice Soup

64 oz Homemade Stock (1/2 Vegetable & 1/2 Chicken)
1 cup Brown Rice
5 carrots - peeled and chopped
5 celery stalks - cleaned and chopped
Left over Shredded Chicken
2 tbsp Butter
2 tbsp minced garlic
1 tsp paprika
1 tsp crushed red pepper
1 tsp dried cilantro
1 tsp onion powder
1 tsp dried parsley
S&P

Melt butter and add carrots, celery and garlic. Add all spices. Mix together. Add all the stock and bring to a boil. Then add shredded chicken and rice and S&P. Stir and cook on low with a lid for about 1 hour or until brown rice is done. Stir & Serve.

** You can use one BOX of each chicken stock and vegetable stock if you don't have any homemade. **