Chicken Soup III Recipe

In a large pot combine chicken water large onion celery with leaves fresh parsley peppercorns bouillon bay leaf celery seed thyme and 1 teaspoon salt. Bring to a boil then reduce heat cover and simmer 4 hours.

Strain stock reserving chicken and refrigerate for 30 minutes.

Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots 1/2 cup sliced celery 1/4 cup minced onion dried parsley 1 teaspoon salt pepper and rice. Bring to a boil then reduce heat and simmer 30 minutes.