Chicken Rice Soup

Recipe by: Vera Sampson
Servings: 6

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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