1 (2 lb.) broiler fryer
5 1/2 c. water
1 onion, quartered
12 (2") celery stalk tops with leaves
6 sprigs fresh parsley
1 bay leaf
2 (14 1/2 oz.) cans tomatoes, undrained & chopped
1 c. diced carrot
1 c. diced onion
1 c. diced green pepper
1 c. peeled, diced potato
1/2 c. uncooked long - grain rice
2 (.19 oz.) pkg. instant chicken broth
1 tbsp. salt
1/2 tsp. pepper

Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat and simmer 1 hour or until chicken is tender. Strain; reserve broth. Remove and discard onion, celery, parsley and bay leaf. Remove and discard skin from chicken. Bone chicken, and finely chop meat; set aside.

Combine chicken broth, tomatoes and remaining ingredients in Dutch oven. Bring to a boil; cover, reduce heat and simmer 30 minutes. Add chicken; cover and cook over medium heat 15 minutes or until vegetables are tender. Yield: 12 cups.