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Place chicken, celery, carrots, onions, salt and herbs in a large stockpot and cover with water.
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Bring to a boil and reduce to simmer.
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Cover and let simmer for 2 hours, or until chicken is tender and pulls apart.
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Drain chicken and ingredients from stockpot, reserving liquid in another pot (DO NOT DRAIN LIQUID!!)
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Set chicken aside to cool and shred when cool enough to handle, discarding skin, bones and any giblets.
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Place empty stockpot back on medium heat and add 7 cups of broth, rice, shredded chicken, cooked vegetables and arugula.
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Simmer for 15 minutes and add more stock if needed until rice is done and water is absorbed, about 15-20 minutes more.
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Serve warm and season with salt and pepper to taste.