Chicken Rice Soup - cooking recipe

Ingredients

1 (2 lb.) broiler fryer
5 1/2 c. water
1 onion, quartered
12 (2-inch) celery stalk tops with leaves
6 sprigs fresh parsley
1 bay leaf
2 (14 1/2 oz.) cans tomatoes (undrained), chopped
1 c. diced carrots
1 Tbsp. salt
1/2 tsp. pepper
1 c. diced onion
1 c. diced green pepper
1 c. peeled and diced potatoes
1/2 c. uncooked long grain rice
2 (.19 oz.) pkg. instant chicken broth

Preparation

Combine first 6 ingredients in Dutch oven.
Bring to boil. Cover.
Reduce heat and simmer 1 hour or until chicken is tender. Strain; reserve broth.
Remove and discard onion, celery, parsley and bay leaf.
Remove and discard skin from chicken.
Bone chicken and finely chop meat; set aside.