Categories: Soups/stews, Ethnic 
      Yield: 1 servings 
  
      1 sm Chicken *                          50 g  Celery, cut up 
      2 l  Water                               2 tb Rice, long grain 
      1    Onion, diced                             Salt & pepper 
     50 g  Carrot, diced                   
  
  Clean the chicken and cut into joints. Place in a large pan with the onion, 
  carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. 
  Skim any fat from the surface of the liquid from time to time. Remove the 
  chicken and strain the broth. Return the broth to the pan and sprinkle in 
  the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some 
  of the chicken, finely chopped. The chicken can be used in other dishs. 
   
  * Traditionally, goose was used and the broth thickened with oatmeal. A 
  chicken or turkey carcase can be used instead of a whole bird. 
   
  From: Country Cooking - Recipes from Wales by Sian Llewellyn