Edgeplot's Chicken & Rice Soup

2 gal chicken stock (reconstituted from powder)
Meat and skin from a whole chicken, roasted and deboned
3 cups basmati rice, cooked
6 large carrots, sliced
6 stalks celery, sliced
2 yellow onions, minced
1 Tbsp Black pepper (freshly and coarsely ground)
1 Tbsp Ground oregano
1 Tbsp Ground cumin
1 Tbsp Ground sage
1 Tbsp Savory
1 Tbsp Tumeric powder (for color)
1-2 Tbsp Olive oil


photo by edgeplot

Heat stock in large stock pot. Brown onions on a dry, hot skillet, then add olive oil and seasonings. Once onions are wilted, add them to the stock pot. Bring to a boil. Add rice, chicken, and vegetables. Boil until carrots begin to soften. Serve and enjoy!