From
Mom
Ingredients
1 (3 lb) whole chicken, cut into pieces
2 qt water
1 large onion, chopped
1 bay leaf
1/2 c. chopped fresh parsley
5 black peppercorns
6 cubes chicken bouillon, crumbled
2 stalks celery w/ leaves, chopped
1/4 tsp celery seed
1 pinch dried thyme
1 tsp salt
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1 c. sliced carrots
1/2 c. sliced celery
1/4 c. minced onion
1 Tbsp dried parsley
1 tsp salt
1/2 tsp ground black pepper
1/2 c. uncooked white rice
Directions
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.
Strain stock, reserving chicken, and refrigerate for 30 minutes.
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.