The flavors of the chicken, vegetables, and herbs pass into the water to form a flavored broth. Rice is added to the broth to make a substantial soup. A cup of carrots, peas, tomatoes, or any other vegetable may also be added to the soup along with the rice.

1 (2 lb.) chicken, cut up
1 onion, sliced
1 carrot, peeled and sliced
1 stalk celery, sliced
1 bay leaf
1/2 tsp. thyme
1 tsp. peppercorns
4 sprigs parsley
8 c. water
1/2 c. uncooked rice
2 carrots, peeled and cut into strips 2 inch long and 1/8 inch wide
1/2 tsp. sage
1 tsp. salt
Freshly ground black pepper to taste
2 tbsp. finely chopped parsley

Place the chicken and the giblets, except for the liver, in a large saucepan. (Do not add the liver, because it will make the broth cloudy.) Add the onion, carrot, celery, bay leaf, thyme, peppercorns, parsley and water. Adjust the lid so that the saucepan is three-quarters covered. Simmer for 45 minutes.

Remove the chicken from the broth and set it aside until it is cool enough to handle. Separate the chicken from the skin and bones. Cut the chicken into bite-sized pieces and reserve. Return the skin and bones to the saucepan. Partially cover the pan and simmer for 1 1/2 hours. Strain the broth, cool and chill it in the refrigerator for eight hours. Remove and discard the fat, which will have risen to the surface.

Pour the broth into a saucepan and bring it to the boiling point. Stir in the rice, carrot strips, sage, salt, and pepper. Lower the heat, cover the pan, and simmer for 15 minutes. Add the reserved chicken meat and simmer for five minutes. Serve the soup, garnished with parsley.