3 lb. chicken, cut in pieces
8 cups water
1/2 cup chopped celery
1/4 cup chopped parsley
1 small onion, chopped
1 bay leaf
1/2 cup rice, uncooked
1 cup diced carrots

Simmer chicken and water with celery, parsley, onion and bay leaf for 1 hour on low heat. Drain chicken broth. Remove chicken from bone and cut up into bite- sized pieces. Combine broth, chicken and rice and carrots in a saucepan. Cook for 30 to 40 minutes or until rice is tender.