Chicken And Rice Soup - cooking recipe

Ingredients

1 (3 1/2 to 4 lb.) broiler-fryer, cut up and skinned
2 qt. water
1 medium onion, chopped
2 stalks celery, sliced thin
1 1/2 tsp. pepper
1 1/2 tsp. salt
1 bay leaf
3/4 c. uncooked rice
1 carrot, diced

Preparation

Combine first 7 ingredients in a Dutch oven.
Bring to a boil; cover.
Reduce heat and simmer 45 minutes.
Remove chicken, reserving broth.
Discard bay leaf.
Set chicken aside.
Add rice and carrot to broth; bring to boil.
Cover, reduce heat and simmer 20 minutes or until rice is tender.
Bone chicken and cut into bite size pieces.
Add to broth; heat thoroughly.
Yield:
9 cups.