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    Easy Chicken and Rice Soup

    3 pound stewing chicken, cut in pieces
    2 quarts water
    1 tablespoon salt
    6 peppercorns
    1 cup chopped celery
    1/4 cup chopped onion
    1/2 cup rice
    1/8 teaspoon pepper

    Combine chicken, water, salt and peppercorns in a large saucepan. Cover. Simmer 2 1/2 hours, until chicken is tender. Remove chicken and peppercorns Skim off fat. Cut chicken into small cubes. Add chicken and remaining ingredients to broth. Cover; simmer 30 minutes, until rice is tender.


 

 

 

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