Preparation:
In a stock pot bring the water to a boil and add the bullions , 1/2 tsp salt and the cut chicken. Set heat to low and let simmer.
In a small pan sauté with butter the onions, carrots and celery until the onions are translucent and the carrots tender . Add to the stock pot and simmer for another 25 minutes. Add the rice and let simmer for 5 more minutes. Taste and adjust for salt and pepper. Garnish with chopped parsley when serving.
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