Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.