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4 cups chicken broth — I used 5 cups
4 garlic cloves, minced
2/3 cup brown rice
1 15 oz can cooked garbanzo beans, drained
1 cup celery, sliced
1 cup carrots, sliced
1 or 2 small bay leaves
1/2 teaspoon leaf thyme
1 teas. salt
1/2 cup water
1/2 cup sliced onions
2 tablespoons fresh parsley — chopped or 1/2 tbsp dry
2 cups chicken, cooked and cut in chunky pieces

Combine and simmer for 15 minutes the chicken broth, garlic, brown rice and chick peas.
Add and simmer for 15 minutes more the celery, carrots, bay leaves, thyme, salt, water, onions and parsley.
Add chicken and heat
Remove bay leaves and serve.