INGREDIENTS

* 1 (3 pound) whole chicken, cut into pieces
* 2 quarts water
* 1 large onion, chopped
* 2 stalks celery with leaves, chopped
* 1/2 cup chopped fresh parsley
* 5 black peppercorns
* 6 cubes chicken bouillon, crumbled
* 1 bay leaf
* 1/4 teaspoon celery seed
* 1 pinch dried thyme
* 1 teaspoon salt
*
* 1 cup sliced carrots
* 1/2 cup sliced celery
* 1/4 cup minced onion
* 1 tablespoon dried parsley
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup uncooked white rice

Method

1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
2. Strain stock, reserving chicken, and refrigerate for 30 minutes.
3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.