Lunch: Mom's Special Chicken Soup Recipe

Ingredients

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

Instructions

Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour.
Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender. Add chicken and chopped parsley to broth; heat through. Serve with rice.

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