Place a rotisserie chicken in a large pot of water. Add 1 onion and celery, salt and pepper and garlic powder. Boil, and then simmer and cook for 30 minutes.
Cook brown rice according to directions.
Saute sliced shallots in olive oil for 2-3 minutes, until soft.
Keep the broth! Remove the chicken from the broth; when cool enough, debone the chicken. Remove the onions and celery; cut into small places and place back in the broth. Cut deboned chicken into small pieces and place back into the broth. Add 1 quart of chicken broth.
Add to the chicken broth mixture the cooked rice, shallots, thyme, and salt and pepper to taste. Cook on medium heat for about 10 minutes.
Lastly, with a mandolin, thinly slice the remaining 3-4 large carrots. Add the carrots and the broccoli to the pot. Cover with a lid and simmer for additional 15 minutes.