2 (46oz) cans chicken broth

1/4 tsp pepper

2 tsp instant chicken bouillon

1 1/2 chopped carrots

2 cups rice

2 Tbs butter

3 cups celery chopped

1 cup onion chopped

2 10oz cans cream of mushroom soup

4 cans cooked cut up chicken

In large kettle place chicken broth, pepper, bouillon, carrots and rice.  Bring to boil and simmer until carrots and rice are tender.  Melt butter in skillet, add celery and onion and saute for 3 minutes.  Add to broth and rice mixture.  Stir in mushroom soup and chicken and heat through, being careful not to scorch.  If soup is too thick, add more broth.  Yield 12 - 15 servings.  Enjoy!