Ingredients

3-1/2 to 4 pounds broiler fryer chicken
3 quarts water
1 medium onion, quartered
4 celery ribs
2 chicken bouillon cubes
2 parsley sprigs
1 garlic clove
2-1/2 tsp. salt (optional)
1/2 C. thinly sliced carrots
1/2 C. chopped fresh parsley
3 C. cooked rice

Cooking Instructions

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 salt, 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. De-bone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls. Add rice to each bowl, and serve.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)