| 1. Add chicken and water to large stockpot or Dutch oven.
2. Bring to a boil, occasionally skimming surface.
3. Reduce heat to low. Cover stockpot and simmer 15 minutes.
4. Add onion, thyme, salt, and pepper. Cover and simmer 45 minutes.
5. Remove chicken from stockpot and cool.
6. Remove chicken from bones and shred.
7. Skim fat from chicken broth, increase heat to medium-high and bring to a boil.
8. Stir in celery, carrots, and rice.
9. Reduce heat to low. Cover and simmer 20 to 30 minutes.
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