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Ingredients

1 (3 pound) whole chicken, cut into pieces 2 quarts water 1 large onion, chopped 2 stalks celery with leaves, chopped ½ cup chopped fresh parsley 5 black peppercorns 6 cubes chicken bouillon, crumbled 1 bay leaf ¼ teaspoon celery seed 1 pinch dried thyme 1 teaspoon salt 1 cup sliced carrots ½ cup sliced celery ¼ cup minced onion 1 tablespoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper ½ cup uncooked white rice

Nutrition Info

227.7 calories carbohydrate: 12.6 g cholesterol: 60.1 mg fat: 10 g fiber: 1.3 g protein: 20.7 g saturatedFat: 2.8 g servingSize: - sodium: 1234.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

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.

10 servings

Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!