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Simple Chicken and Rice Soup

1 (2 1/2 to 3-pound) whole chicken, cut-up
1 tablespoon salt
4 carrots, peeled and chopped
6 celery ribs, chopped
1 onion, chopped
1 garlic clove, crushed
1 cup uncooked rice

1. Place cut-up chicken in a large kettle and cover with water. Add salt and bring to a boil. Reduce the heat then skim of foam.
2. Add chopped carrots, chopped celery ribs, chopped onion, and crushed garlic clove. Cover and cook until the chicken is tender, about 20 minutes.
3. Remove the chicken and discard the skin and bones; set chicken aside.
4. Add rice and cook until tender, about 15 minutes.
5. Add chicken and serve.

Makes 4 servings.

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