Chicken and Rice

2 lb. cooked, chopped chicken
3 Qt. chicken stock or broth
3 C. rice (not instant)
2 cans cream of celery soup
1 tsp. poultry seasoning
2-3 large carrots, finely chopped
1-2 celery ribs, finely chopped
salt and pepper
water, if needed

Put all ingredients, except chicken and water, in Dutch oven or large soup pot. Salt and pepper to taste, about 1 Tbsp. salt and 3/4 tsp. pepper. Add water to fill pot to about 1 1/2 in. from top, if needed. Bring to a boil over high heat, then reduce heat to medium low and simmer 25 min. Add chicken and continue to simmer additional 5-10 min.