Chicken Soup with Rice
From: Betty.Athens,.Ga.

1 broiler chicken (3 pounds)
8 cups water
3 medium carrots, peeled and thinly sliced, or more
2 medium ribs celery with leaves, thinly sliced, or more
1 large onion, cut into 1/2-inch dice
1/2 cup finely chopped fresh flat-leaf parsley (optional)
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried (optional)
Salt and freshly ground black pepper, to taste
1/2 cup long-grain rice (or more but don't let it get to thick)

Rinse the chicken thoroughly in cold water, both inside and out. Add the water, carrots, celery, onion, parsley, thyme, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat to a very slow but steady simmer and cook 4 to 5 minutes, skimming off any foam rising to the top. Cover and simmer until the chicken is cooked through, about 1 hour. Carefully remove the chicken and place it on a platter. Keep warm by covering with a clean kitchen towel or aluminum foil. Add the rice to the soup and cook, covered, until the rice is tender, about 15 minutes.