Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks. Puree the vegetables and broth in batches in a blender; strain.
Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.
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|Serving Size: 1 Recipe (5678g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 121 (5%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1mg||0 %|
|Sodium 665.4mg||23 %|
|Potassium 5464.7mg||144 %|
|Total Carbohydrate 508.5g||150 %|
|Dietary Fiber 49.6g||199 %|
|Sugars, other 458.9g|
|Protein 51.9g||74 %|
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Calories per serving: 2345
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