|Roasting chicken||1 Small|
|Celery ribs||2 (With Leaves)|
|Cold water||2 Quart|
|Carrots||8 Ounce, finely diced|
|Parsnip||4 Ounce, finely diced|
|Leek||4 Ounce, finely diced (Use White Part)|
|Instant chicken broth and seasoning mix||2 Tablespoon (2 Envelopes)|
|Cooked enriched rice||2 Cup (32 tbs)|
Bake chicken on rack in roasting pan at 350Â° F. until just tender.
Do not overdo.
Remove skin and transfer chicken to a soup kettle with celery, cold water and salt.
Bring to boil, and skim, if desired, to remove grayish scum that rises to top.
Add diced carrots, parsnip, leek and broth mix to soup kettle.
Bring to boil again, skimming as necessary.
Cover kettle and simmer for 15 minutes, or until vegetables are tender.
Serve soup separately; cut chicken into serving portions and serve with vegetables in bowls, each containing 1/2 cup rice, if desired.