1 broiler-fryer chicken (3 1/2 to 4 lb.)
3 qt. water
1 medium onion, quartered
4 celery ribs
2 chicken bouillon cubes
2 parsley sprigs
1 garlic clove
2 1/2 tsp. salt (optional)
1/2 c. thinly sliced carrots
1/2 c. chopped fresh parsley
3 c. 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.