Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    broiler-fryer chicken (3-1/2
                        to 4 pounds)
   3      Quarts        water
   1      Medium        onion -- quartered
   4                    celery ribs
   2                    chicken bouillon cubes
   2                    parsley sprigs
   1                    garlic clove
   2 1/2  Teaspoons     salt -- optional
     1/2  Cup           thinly sliced carrots
     1/2  Cup           chopped fresh parsley
   3      Cups          cooked rice

Preparation:

This tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.