Instructions: Put meat, celery, carrot, onion, and water in a large soup kettle. Heat to boiling point, reduce heat, cover tightly, and simmer for 2 hours. Add salt and pepper and simmer for 30 minutes more. Strain. Bring strained broth to a boil and add rice slowly; let cook for 20 minutes. Remove meat from bones, chop, and add to soup. Add herbs and butter. Serve as soon as heated.

This recipe yields 4 to 5 cups of soup.

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