Recipe(tried): Chicken Rice Soup

Chicken Rice Soup

1 (3 lb.) chicken, cut into pieces
8 cups water
1/2 cup chopped celery and leaves
1/4 cup chopped parsley
1 small onion
1 bay leaf
1/2 tsp. celery seeds
1/2 cup rice, uncooked
1 cup diced carrots

Simmer chicken in water with celery, parsley, onion, bay leaf and celery seeds for 1 hour on low heat.

Remove chicken from broth to cool.

Combine broth, rice, and carrots followed by chicken that has been cut into bite size pieces. Cook for 30-40 minutes until rice and carrots are tender.

Servings: 6 with 1/2 cup servings