Chicken Rice Soup

For broth:
1 broiler-fryer (2 pounds)
4 1/2 cups water
1 onion, quartered
1 bay leaf
6 sprigs parsley
celery tops

For soup:
2 cans (1 pound each) tomatoes
1 potato, diced (1 cup)
1 large onion, diced (1 cup)
1 green pepper, diced (1 cup)
2 carrots, diced (1 cup)
1/2 cup uncooked rice
1 tablespoon salt
1/2 teaspoon pepper
2 envelopes instant chicken broth

1. To make broth: Place chicken in water in Dutch oven. Add onion, bay leaf, parsley and celery tops. Cover and cook one hour or until chicken is tender. Remove solids from broth to bowl; strain broth; return broth to Dutch oven.

2. While chicken is cooling, prepare vegetables. Add tomatoes, potato, onion, green pepper, carrots, rice, salt, pepper and instant chicken broth to broth in Dutch oven. Simmer, covered, 30 minutes.

3. When chicken is cool enough to handle, skin and bone and cut into small pieces (about 2 1/2 cups). Add to soup. Cover and cook 15 minutes or until vegetables and rice are tender.

Makes 12 1-cup servings at 19 cents each.

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