2 cups chicken broth
1 cup water
1 cup chopped carrots
1/4 cup chopped celery
1 tsp sea salt
1/8 tsp black pepper
1/4 tsp parsley (optional)
1/4 tsp celery salt (optional)
1 cup brown rice, already cooked
1 cup cooked chicken, diced

In saucepan, heat broth and water. Add carrots, celery, salt, pepper, parsley and celery salt. Simmer 30 minutes until vegetables are tender. Add rice and chicken. Heat through and serve.