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. coo

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.
 
 
 "But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)