Place 2 quarts water in pot and bring to boil. Add chicken breast and veggies and seaoning to taste and cook until chicken cooked through approximately 20-30 min. Remove chicken from water and use strainer to strain out large pieces of veggies from chicken broth. In seperate pan combine 1 quart water and 2 quarts chicken broth and bring to boil. Once boiling reduce heat to low add 1 1/2 cups white rice, cover and let simmer for 2 hours stirring occasionally until rice is very soft soup like consistency. While rice is cooking shread chicken with fork and set aside. Chop celery stalks to yield approximately 1-2 cups. Chop any additional veggies that are tolerated that you wish. Once rice becomes soft add shreaded chicken and chopped veggies salt and garlic powder (optional) to taste. Continue to cook until rice is very soft soup like consistency. Add more water if needed. Be sure to keep stirring to prevent rice from scortching to bottom of pan.