1 (3 lb.) chicken
8 c. water, or enough to cover chicken
1 tbsp. salt
1 carrot
1 celery stalk
1/2 bay leaf

Place whole chicken in a pan with water. Add salt and bring to boil. Add carrot, celery and bay leaf. Simmer for about 40 minutes. Set aside and cool. Remove chicken meat from bones. Strain broth. Heat broth in large pan. Add enough chicken bouillon cubes to make tasty. Add chicken meat, 1 cup chopped celery and 1/2 cup rice. Cook until celery and rice are tender, about 30 minutes. Serve with whole wheat crackers.