Chicken Soup And Rice - cooking recipe

Ingredients

1 chicken, cut up
salt and pepper to taste
1/2 stick margarine
1 medium onion, minced
2 large carrots, thinly sliced
2 pieces celery, thinly sliced
2 large overripe tomatoes, peeled, seeded and chopped
4 chicken bouillon cubes
6 green onions, thinly sliced
2 Tbsp. minced parsley (leaves only)
1 bay leaf
4 c. water

Preparation

In a large Dutch oven, melt margarine.
Season chicken pieces with salt and pepper.
Brown well in margarine.
Remove browned pieces.
In drippings, saute onions, carrots, garlic, celery and green onions until soft.
Add other ingredients except rice.
Cook, covered, on low for about 15 minutes.
Stir in rice.
Simmer for 15 minutes.
Add water if necessary.
Soup should be thick.