Mom's Penicillin

• 1 frying chicken, cut up
• 3 quarts water
• 1 large onion, quartered
• 2 carrots, cut in thirds
• 5 celery ribs, cut in thirds
• 4 chicken bouillon cubes
• 2 cloves garlic
• 2 sprigs parsley
• 12 cup diced carrot
• chopped fresh parsley
• 3 cups cooked rice, keep hot

1. Put chicken pieces and water in soup pot.
2. Bring to a boil; reduce heat and add next 6 ingredients.
3. Simmer for about 1 hour, until the chicken is tender.
4. Remove chicken, allow to cool.
5. Strain and reserve broth; discard vegetables.
6. Put broth back in pot.
7. Add carrots to broth and simmer until tender, 15 minutes.
8. Debone chicken and cut into cubes.
9. Add chicken and chopped parsley to pot.
10. Heat through.
11. Put hot rice in bowls, ladle broth over the rice.

chicken, water, onion, carrots, celery, chicken bouillon cubes, garlic, parsley, carrot, fresh parsley, rice

Taken from www.food.com/recipe/moms-penicillin-29887 (may not work)