Chicken Rice Soup

Skin the chicken breasts, remove bones and cut into pieces.

Dice the 2 celery stalks. Peel one carrot and cut into quarters. Peel one onion and cut into quarters.

Place the chicken, celery stalks, carrot, onion, salt, pepper, and water in large saucepan. Parboil mixture.

When brought to a boil, reduce heat, place lid over saucepan. Cook for about for 1 1/2 hours.

Strain broth with a colander and place into a bowl.

Set chicken pieces aside and discard cooked vegetables.

Chop the one tomato. Peel and dice the parsnip. Cut 2 celery stalks with leaves into 4 pieces each. Peel and dice the 2 carrots.

Return broth liquid and chicken to pot.

Add the diced celery, diced carrots, parsnip, tomato, rice, and basil.

Place lid over pot to cover. Cook for about 15 to 20 minutes.

Place in serving plate, sprinkle with chopped parsley. Serve hot.