Chicken-rice Soup

3 lb Chicken pieces
1 pn Pepper
8 c Water
1 Bay leaf
1/2 c Celery with leaves; chopped
1/4 ts Celery seeds
1/4 c Fresh parsley leaves;chopped
1/2 c Rice; uncooked
1 sm Onion
1 c Carrots; diced

Simmer the chicken in the water with the celery, parsley, onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay leaf.) Bone the chicken and chop into bite-size pieces. Combine the broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40 minutes or until the rice is tender.

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