Chicken with Rice Soup

• 1 large onion
• 3 cloves garlic
• 3 large celery ribs
• 3 medium carrots
• 1 28 oz. can chopped tomatoes with juice
• 3 1/2-pound chicken
• 3 quarts water
• 3 cubes chicken bouillon
• 1 cup Jasmine Rice
• 2 bay leaves
• 1/3 cup packed fresh flat-leafed parsley leaves
• 1 teaspoon salt

Coarsely chop onion and garlic and cut celery and carrots crosswise into 1/4-inch-thick slices.

Instructions

Remove giblets from chicken and reserve for another use. In a 5-quart kettle combine all ingredients and bring to a boil. Simmer soup, covered, 1 hour, and if necessary skim fat. Transfer chicken to a bowl and when cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Season soup with salt and pepper and reheat if necessary. Makes about 4 quarts.

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