1 large onion, chopped
4 cloves garlic, minced
2 lb. chicken, cut into 8 pieces
2 bouillon cubes
pinch of fresh rosemary
pinch of fresh oregano
3 c. cooked white rice
1 large carrot, chopped
1 medium zucchini, chopped
1 crookneck squash, chopped
1/2 head of cabbage, sliced
Heat 2 T. water in a large stockpot, and brown the onion and garlic.
Add chicken, bouillon cubes, herbs, and rice.
Add water to cover everything, and cook over low heat for 15 minutes.
Remove chicken, cut into bite-sized pieces, and return to pot along with vegetables.
Bring to a boil.
Remove any chicken skin that floats to the top, then reduce heat and cook until chicken and vegetables are cooked through, about 30 minutes, adding more water if necessary.