Chicken And Rice Soup - cooking recipe

Ingredients

1 large chicken (about 3 lb.)
water to cover chicken
3 stalks celery, chopped
1 large onion, chopped
3/4 c. rice, coked
1 (28 oz.) can tomatoes, cut and undrained
salt and pepper to taste

Preparation

Wash and cover chicken with water.
Bring to a boil.
Cover and reduce heat.
Simmer until chicken is tender.
Remove chicken from broth to cool, reserving broth.
Add celery and onion to broth.
Bring to a boil.
Reduce heat and cook until vegetables are tender.
Wash rice until most of the starch is removed.
Cover rice with water.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Cover and remove from heat.
Do not remove lid for 15 minutes or until rice has absorbed all the water.
Gradually add rice to broth.
Skin and debone chicken, leaving in large pieces. Add chicken to broth and rice.
Add tomatoes.
Salt and pepper to taste.
Heat to serve.
Serve with hot cornbread.