Chicken And Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. oil
3 medium carrots, sliced
2 large stalks celery, sliced
2 medium onions
1 (3 1/2 lb.) broiler, cut up
1 bay leaf
1 Tbsp. chicken bouillon
1 1/2 tsp. salt
1 c. uncooked rice

Preparation

In 5-quart Dutch oven, add oil.
Cook carrots, celery and onions until lightly browned.
Remove vegetables with slotted spoon.
Place chicken, bay leaf, bouillon, salt and 6 cups water in Dutch oven.
Boil until chicken is done.
When chicken is done, remove and debone.
Add vegetables and rice to broth and heat until rice is done.
Add chicken (in bite size pieces) and bring to a boil.
Discard bay leaf and serve.