Comfort Food Chicken Rice Soup

Ingredients

• 1 whole chicken, cut up and rinsed
• 3 celery stalks, chopped
• 2 carrots, halved crosswise
• 1 large onion, halved
• 3 garlic cloves, finely chopped
• 2 bay leaves
• 2 1/2 t. salt
• 3/4 t. black pepper
• 1 cup brown rice
• 1/3 cup chopped fresh parley

Directions

1. In a large stockpot, combine chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, and black pepper. Bring to a boil then reduce to simmer. Cook until chicken is cooked through, about 45 minutes.
2. Remove chicken and carrots from broth and set aside.
3. Strain the remaining liquid and discard the solids. Return the strained liquid to the pot, stir in the rice, and bring to a gentle simmer.
4. Cook until rice is tender, about 20 minutes.
5. Once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin. Cut the chicken into bite-sized pieces and thinly slice the carrots.
6. Return the chicken and carrots to the pot, and simmer for about 5 more minutes.
7. Stir in parsley before serving