Chicken Soup Iii

• 1 (3 pound) whole chicken, cut into pieces
• 2 quarts water
• 1 large onion, chopped
• 2 stalks celery with leaves, chopped
• 1/2 cup chopped fresh parsley
• 5 black peppercorns
• 6 cubes chicken bouillon, crumbled
• 1 bay leaf
• 1/4 teaspoon celery seed
• 1 pinch dried thyme
• 1 teaspoon salt
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup minced onion
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup uncooked white rice

1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
2. Strain stock, reserving chicken, and refrigerate for 30 minutes.
3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.

chicken, water, onion, stalks celery, parsley, black peppercorns, chicken bouillon, bay leaf, celery, thyme, salt, carrots, celery, onion, parsley, salt, ground black pepper, white rice

Taken from www.allrecipes.com/recipe/26385/chicken-soup-iii/ (may not work)