Brittney'S Special Chicken Soup

• 1 broiler-fryer chicken (3 1/2 to 4 lb.)
• 3 qt. water
• 1 medium onion, quartered
• 4 celery ribs
• 2 chicken bouillon cubes
• 2 parsley sprigs
• 1 garlic clove
• 2 1/2 tsp. salt (optional)
• 1/2 c. thinly sliced carrots
• 1/2 c. chopped fresh parsley
• 3 c. cooked rice

1. Place chicken and water in a large kettle or Dutch oven; bring to a boil.
2. Reduce heat.
3. Add onion, celery, bouillon, parsley sprigs, garlic and salt, if desired.
4. Cover and simmer until the chicken is tender, about 1 hour.
5. Remove chicken.
6. Allow to cool. Strain and reserve broth; discard vegetables.
7. Add carrots to broth and simmer until tender, about 15 minutes.
8. Debone chicken; cut into cubes.
9. Add chicken and chopped parsley to broth; heat through.
10. Ladle into bowls; add rice to each bowl.

chicken, water, onion, celery, chicken bouillon cubes, parsley sprigs, garlic, salt, carrots, parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35719 (may not work)