1 whole chicken
1 onion, quartered
1 carrot, quartered
2 garlic cloves
1 1/2 qt. water
3 tbsp. oil
1 onion, chopped
1 celery stalk, chopped
1 lb. can tomatoes with juice
2 c. cubed squash
1/4 c. brown rice
2 tsp. ground coriander
1/4 c. chopped parsley
1 tsp. salt
Jalapeno peppers

Bring first 5 ingredients to boil in a heavy pot. Simmer 45 minutes. Cool. Remove skin and bones; cut meat into small pieces, strain and reserve broth. Saute onion and celery in oil until tender but not browned. Add tomatoes, squash and rice to onion and celery. Add reserved broth. Boil; simmer 40 minutes. Add last 4 ingredients. Add chicken. Heat through. This soup gets better with age!