Soup Recipes

3 1/2-pound chicken
3 quarts water
1 large onion, chopped
3 large celery ribs, sliced crosswise
3 medium carrots, 1/4-inch slices
1 cup long-grain rice
1/3 cup packed fresh flat-leafed parsley leaves
1 teaspoon salt
Freshly ground pepper

1. Remove giblets from chicken and reserve for another use. Place chicken and water in a 5-quart kettle. Bring to boil, reduce heat to medium and cook for 15 minutes, skimming foam and fat off as needed.
2. Add remaining ingredients and bring to a boil; reduce heat to medium-low and simmer soup, covered, for 45 minutes.
3. Transfer chicken to a large bowl or plate. When cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Reheat if necessary.

Serves 8 to 10.