Chicken Rice Soup

Ingredients

 * 1	x	3 lb. Chicken
 * 1	x	Bay leaf
 * 1	med	onion, quartered
 * 1	whl	clove
 * 2	x	Ripe tomatoes, quartered
 * 1	x	Carrot, cut into 1" pieces
 * 1/4	cup	Chopped celery leaves
 * 20	x	Black peppercorns, tied in
 * A piece of cheesecloth
 * 1/2	cup	Uncooked white rice
 * Salt & freshly ground black
 * Pepper
 * 3	x	Carrots, thinly sliced on
 * The diagonal
 * 1/4	cup	Finely chopped flat-leaf
 * Parsley

Directions
Reduce the heat and simmer for 1 hour, skimming often to remove the fat.
 * Wash the chicken thoroughly.
 * Remove the skin and any pieces of fat.
 * Pin the bay leaf to 1 onion quarter with the clove.
 * Place the chicken in a large pot with the tomatoes, onion quarters, 1 carrot, celery leaves, and peppercorn bundle.
 * Add 10 cups cold water and bring to a boil.
 * Skim off the fat and foam that rise to the surface.
 * Remove the chicken from the broth and let cool.
 * Strain the broth into a large saucepan, pressing the vegetables to extract the juices.
 * Pull the chicken meat off the bones and shred or finely dice it.
 * Add the rice, salt, and pepper to the broth and simmer for 10 minutes.
 * Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley.
 * Simmer the soup for another 10 minutes, or until the rice is tender.
 * Correct the seasoning, adding salt and pepper to taste.
 * Sprinkle with the remaining parsley and serve at once.