In a large pot, add the left over rotisserie chicken, 6 cups chicken broth and 3 cups water

Bring to a boil over high heat, reduce heat and simmer 15-20 minutes

Remove from heat and cool

Remove all the bones and any remaining chicken skin leaving just the chicken meat in the broth

Add the carrots and celery, bring soup back to a boil for 5 minutes until the vegetables are cooked

Remove from heat, add peas

If desired, add some brown rice to the bottom of each bowl

Pour soup into bowl, serve hot