Special Chicken Soup

Recipe By: Taste of Home
Serving Size: 14

• 1/2 Pounds chicken, fryer
• 3 Quarts water
• 1 medium onion, quartered
• 4 celery ribs
• 2 chicken bouillon cubes
• 2 parsley sprigs
• 1 garlic clove
• 1/2 Teaspoons salt, optional
• 1/2 Cup carrots, sliced
• 1/2 Cup Parsley,Fresh,Chopped
• 3 Cups rice, cooked

Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salf if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.