Oregano (about 1/2 tsp) Thyme (about 1/2 tsp) Cooked rice

Wash chicken pieces and remove any excess fat. Place in Dutch oven with onion, celery, carrots, parlsey, bay leaves, oregano and thyme. Cover with water about 1 inch higher than the chicken. Let boil about for 1 hour. Take chicken pieces out of the pot, remove skin and bones, and chop up chicken meat. (Some people also strain the broth, removing the vegetables. I like to eat them.) Place broth in refrigerator and cool.

Skim fat from broth, place on medium heat, add however much of the chopped up chicken you'd like and heat. Add rice and heat until rice is heated through. Salt and pepper to taste and serve.