Chicken Soup with Rice

Place chicken into a stockpot and fill with water to cover. Bring to a boil; add onion, salt, oil, bay leaves, peppercorns, sage, oregano, herbes de Provence, and garlic powder. Cover loosely with a lid and continue to boil, at least 2 hours, up to 4 hours.

Remove chicken carefully from the stockpot onto a plate; set aside. Pour stock through a strainer into a deep bowl; set aside.

Fill the stockpot with water that equals the amount of strained stock in the bowl. Bring to a boil.

While water is boiling, remove meat from chicken, throw away all bones, and shred chicken chunks with 2 forks.

Pour chicken stock into the boiling water and add chicken meat, carrots, celery, salt, and pepper. Bring to a boil; reduce heat and let simmer for 30 minutes.

Place cooked rice into bowls and pour the soup over.