Sizzling Rice Soup | Crispy Rice & Vegetable Soup

Ingredients

• BROTH
• 4 skin-on, bone-in chicken breasts
• 4 quarts chicken broth
• 2 quarts water
• 2 cups rough-cut fresh celery tops, onion and carrots
• 4 tbsp chicken bouillon granules
• 2 tbsp Szechuan sauce
• 2 tsp dried ground ginger
• 2 tsp soy sauce
• RICE
• 2 cups regular brown rice
• 4 cups cold water
• 1 tbsp canola oil
• VEGETABLES
• 4 cups julienne-cut celery in 3- to 4-inch pieces
• 4 cups thinly sliced carrots
• 2 bunches green onions sliced in ⅛-inch pieces