In a large, heavy-bottomed pot, combine coarsely chopped celery, quartered onion, and smashed garlic. Add a whole chicken, ensuring it's fully submerged. Pour in enough water to cover the chicken, season generously with salt and pepper, and bring the mixture to a gentle simmer over medium heat. Let it simmer for 40 to 60 minutes, or until the chicken is fully cooked and tender; it should reach an internal temperature of 165°F.

Once cooked, carefully remove the chicken from the pot using tongs or a slotted spoon, and place it on a cutting board. Allow it to cool for a few minutes before deboning; use your fingers or a fork to shred the meat into bite-sized pieces. Return the shredded chicken to the pot, mixing it well with the broth and aromatic veggie base.

Next, dice your choice of smoked sausage, such as kielbasa or andouille, and stir it into the pot along with the shredded chicken. Add long-grain rice to the mixture and ensure everything is well combined. Cover the pot and cook for an additional 20 to 25 minutes, or until the rice has absorbed most of the liquid and is tender.

Once the rice is cooked, taste the Southern Chicken Bog and adjust the seasoning according to your preference. If the mixture seems too thick, gently stir in a little more chicken broth or water to achieve your desired consistency.

Now that your Southern Chicken Bog is ready, ladle the hearty mixture into bowls, and feel free to garnish with fresh herbs like parsley or green onions for a pop of color. Serve with sautéed greens or a light salad.