Chicken Soup - cooking recipe

Ingredients

3 to 4 lb. cut-up or whole chicken
4 carrots, diced
4 ribs celery, diced
1 large onion, chopped
1/4 c. rice (not instant)
1 Tbsp. salt
1 c. peas

Preparation

Cook chicken with a bay leaf, stock of celery with leaves, onion, peppercorns and parsley until tender, 30 to 40 minutes. Remove from broth; remove skin, bones and fat.
Cut meat into bite size pieces.
Remove from broth and add the rest of ingredients. Cook and simmer 30 minutes.