Hearty Chicken-Rice Soup - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) chicken, cut in half
2 qt. water
3/4 c. long grain rice (uncooked)
2 carrots, sliced
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced or garlic salt to taste
1 chicken bouillon cube
2 tsp. salt
1/4 tsp. pepper

Preparation

Combine chicken and water in Dutch oven; bring to a boil. Cover, reduce heat and simmer 45 minutes or until chicken is tender.
Remove chicken and save broth.
Let chicken cool, then skin and bone.
Chop coarsely; set aside.
Remove and discard fat from broth.
(Do this the day before serving.)
Add rice and remaining ingredients to boiling broth. Cover and cook 20 minutes or until rice and vegetables are tender, stirring occasionally. Stir in chicken; cook until thoroughly heated.
Yields about 9 cups.