Chicken Soup

1 (3 pound) whole chicken, cut into pieces
2 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
1/2 c. chopped fresh parsley
5 black peppercorns
1 bay leaf
1/4 tsp celery seed
1 pinch dried thyme
1 tsp. salt

1 c. sliced carrots
1/2 c. sliced celery
1/4 c. minced onion
1 T. dried parsley
1 tsp salt
1/2 tsp black pepper
1/2 c. uncooked brown rice

1. In lg. pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bay leaf, celery seed, thyme and 1 tsp. salt. Bring to boil, reduce heat and simmer 4 hours.
2. Strain stock, reserving chicken, and refrigerate 30 min.
3. skim fat from top of stock. Remove skin and bone from chicken and cut into bite-size pieces. Return stock and chicken to pot and stir in carrots, celery, onion, parsley, salt, pepper and rice. Bring to boil, reduce heat and simmer 30 min.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user MISSSVJS.