In a pot season water with

Salt
Pepper
Garlic (minced cloves or powder)
Celery
Poultry season (ground sage)

Bring water to low boil...

Add chicken (I like using backs for their fat content... Fat equals flavor  :-) ) and reduce heat to a simmer... Cook chicken low and slow for several hours... This method ensures a clearer stock broth...

Once chicken is cooked remove and set aside to cool...

Increase heat...

At this time reseasoning is a good idea...

Add rice (for 4 liters 1/2 cup)
Chopped onion
Chopped celery
Broccoli (I use frozen... If you use fresh wait add a few minutes before adding cheeze)...

During this time prep chicken to reintroduce into soup (deskin, debone, cut, chop whatever you do)

Occasionally stir soup...

Rice will float once cooked...

When rice is cooked add cheeze...

I love cheddar...

Once cheeze is melted spoon up and n joy!!!

    My Cheesy Broccoli and Rice
               Chicken Soup©
              EdwinBrown9®™
                       1/27/17