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. Debone chicken and cut into cubes. Add chicken and chopped parsley to the broth; heat through. Ladle into bowls; add rice to each bowl and serve. Yield: 14 servings
This recipe was taken from "Taste of Home, Annual Recipes" from 1998.
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!