Chicken Veggie Rice Soup

2 boneless skinless chicken breasts
7 c. water
7 cubes chicken bullion
1/2 c. carrott, sliced
1/2 c. celery, sliced
1/2 c. onion, sliced
2 cloves garlic, minced
1 c. white rice (not instant)
Salt and pepper to taste

Heat water, chicken, onion and garlic.  Boil until chicken is cooked through.  Remove chicken from soup and dice.  Put chicken, carrott, celery, and rice over medium-high heat for 25 minutes or until rice is cooked through.