Chicken Soup And Rice

• 1 chicken, cut up
• salt and pepper to taste
• 1/2 stick margarine
• 1 medium onion, minced
• 2 large carrots, thinly sliced
• 2 pieces celery, thinly sliced
• 2 large overripe tomatoes, peeled, seeded and chopped
• 4 chicken bouillon cubes
• 6 green onions, thinly sliced
• 2 Tbsp. minced parsley (leaves only)
• 1 bay leaf
• 4 c. water

1. In a large Dutch oven, melt margarine.
2. Season chicken pieces with salt and pepper.
3. Brown well in margarine.
4. Remove browned pieces.
5. In drippings, saute onions, carrots, garlic, celery and green onions until soft.
6. Add other ingredients except rice.
7. Cook, covered, on low for about 15 minutes.
8. Stir in rice.
9. Simmer for 15 minutes.
10. Add water if necessary.
11. Soup should be thick.

chicken, salt, margarine, onion, carrots, celery, overripe tomatoes, chicken bouillon cubes, green onions, parsley, bay leaf, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789453 (may not work)