- 2 large onions, coarsely chopped
- 6 large celery ribs, cut into ¼ inch thick slices
- 6 medium carrots, cut into ¼ inch thick slices
- 1 (3 ½ -4 pound chicken)
- 2 C long grain brown rice
- 1/3 C packed fresh flat-leaf parsley leaves
- 1 tsp salt
- 3 quarts water
- Freshly ground black pepper
Combine onion, celery, carrots, chicken, rice, parsley and salt in a 5 quart pot. Add water and bring to a boil, then reduce heat, cover and simmer, skimming off fat as needed, for 1 hour.
Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Season with salt and pepper and reheat if necessary.