Chicken Soup

1 broiler-fryer chicken (3-1/2 to 4 pounds)
3 quarts water
1 medium onion, quartered
4 celery ribs
2 chicken bouillon cubes
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

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; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl. Makes 14 servings (3-1/2 quarts).