Mom’S Special Chicken Soup

• 1 broiler/fryer chicken (3-1/2 to 4 pounds)
• 3 quarts water
• 1 medium onion, quartered
• 4 celery ribs
• 2 teaspoons chicken bouillon granules
• 2 parsley sprigs
• 1 garlic clove
• 2-1/2 teaspoons salt, optional
• 1/2 cup thinly sliced carrots
• 1/2 cup chopped fresh parsley
• 3 cups cooked rice

1. Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour.
2. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender. Add chicken and chopped parsley to broth; heat through. Serve with rice.

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

Taken from www.tasteofhome.com/recipes/mom-s-special-chicken-soup/ (may not work)