1 (3- to 4-pound) chicken, cut into quarters
4 quarts water
2 tablespoons chicken base
3 carrots, cut into chunks
3 celery stalks, cut into chunks
2 onions, cut into chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-1/2-ounce) package cooked wild rice
Directions1.Rinse chicken under cold running water. In a soup pot over medium-high heat, combine all ingredients except wild rice; bring to a boil.
2.Reduce heat to low and simmer about 1-1/2 hours, or until chicken falls off bones. Cool slightly, then separate chicken from bones, discarding bones. Add chicken pieces and rice to soup, heat for 5 minutes and serve.