Preparation:
In a 5 quart Dutch oven, combine chicken and water. Bring to a boil. Skim off any scum that rises to the surface. Reduce heat and simmer 15 minutes. Add onion, salt, thyme, bay leaf, parsley, poultry seasoning and pepper. Simmer covered an additional 35-45 minutes or until chicken is tender. Remove chicken from broth; cool. Remove chicken from bones; cut into bite- size pieces. Skim fat from broth. Bring to a boil. Stir in chicken pieces, celery, carrots and rice. (If using noodles, then add them during the last 10 minutes.) Reduce heat; cover and simmer 20- 30 minutes or until vegetables and rice are tender. |
