Canja(Chicken Soup) - cooking recipe

Ingredients

1 stewing chicken (4 to 5 lb.)
2 qt. cold water
1 onion, chopped coarsely
1/2 bay leaf
salt and pepper to taste
1/2 c. raw rice

Preparation

Put all ingredients except rice in a large kettle.
Cook over low heat, cover and simmer for 2 hours.
Remove chicken pieces and set aside.
Add rice and continue cooking until tender.
Remove bay leaf, chop chicken pieces and return to broth.
Skim off excess fat with spoon before serving.
Reduce the heat to low, cover tightly and simmer for 30 minutes or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife.