1. Cut the meat into serving pieces and dredge in flour. Place in a very large covered casserole. Add all other ingredients except the broth and rice.
2. Pour in 1 cup of the broth. Cover the casserole and cook in the microwave oven until the meat is tender (about 25 to 30 minutes), stirring gently a time or two.
3. Remove the meat and put the remaining ingredients in the casserole through the blender or a sieve to puree. Remove the meat from the bones and break into small pieces.
4. Return all the ingredients to the casserole and add the rest of the broth. Heat in the microwave oven, covered, to bring the soup to a simmer. To serve, put a tablespoon of rice in the bottom of a bowl and pour the soup over.
TIP:
If you have a large amount of chicken necks, backs, wings, etc., use about 6 pounds of them, or more, in place of the chicken.
