Chicken with Summer Veggies

Add water to large stockpot. Peel and cut carrots into large pieces, set aside. Peel and
cut potatoes into large chunks, set aside. Peel and slice zucchini, set aside. Snap and
wash green beans, set aside. Peel and cut celery into large pieces. Add chicken drumsticks
to pot. Add the celery, bay leaf, and pepper. Add whole brown rice now. Bring to boil over medium
high heat. Turn down to medium low and simmer for about 2 hours. Remove bay leaf. Remove
drumsticks to plate. Remove chicken from bones, being careful to remove all gristle and
the danger bone. Add back to pot. Add the potatoes, carrots, and green beans. Simmer
covered for about an 45 minutes, until vegetables are tender. If using rice powder,
then add now and continue simmering for 15 more minutes. Remove to food processor
(reserving broth), process until desired consistancy, adding broth as necessary. Freeze in
ice cube trays and use broth cubes when defrosting to achieve proper consistancy.