Source: dLife

Classic chicken and rice soup with celery and carrots.

Servings

3 lb Chicken, broiler/fryer, whole, with o skin, raw , cut into pieces
8 cup cold water
0.5 cup fresh chopped celery , with leaves
0.25 cup chopped parsley
1 small onions
0.5 tsp white pepper, whole
1 bay leaves
0.25 tsp celery seeds
0.5 cup Rice, white, short grain, dry
1 cup sliced carrots , diced

1 Place the chicken, water, celery, parsley, onion, peppercorns, bay leaf, and celery seeds in a slow cooker and cook for 4 hours.
2 Drain and reserve the broth. Bone the chicken and slice into pieces.
3 Mix together the broth, chicken, rice, and carrots in a saucepan. Cook for about 30 to 40 minutes.
4 Remove bay leaf before serving.

If you do not have a slow cooker, use a large saucepan and cook for 1 hour over low heat.