John'S Chicken Soup With Rice - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) frying chicken, cut up
6 peppercorns or 1/4 tsp. pepper
1 c. thinly sliced celery
1/2 c. uncooked white or brown rice
1/2 tsp. thyme leaves, crushed
10 c. water
1/2 c. chopped onion
1 c. thinly sliced carrots
2 1/2 tsp. salt

Preparation

In a 5-quart Dutch oven, combine chicken and water.
Bring to a boil and skim off scum that rises to the surface.
Reduce heat; cover and simmer 15 minutes.
Add onion, salt, thyme and peppercorns.
Simmer, covered, an additional 35 to 45 minutes or until chicken is tender.
Remove chicken and peppercorn from broth; cool.
Remove chicken from bones; cut into bite size pieces.
Skim fat from broth.