Instructions: In a soup pot combine the bones, water, base or bouillon, bay leaf, and vegetables and bring to boil, then reduce to simmer for 40 minutes.

While the stock is simmering, place the boneless breasts in a skillet and cover with a 1 to 1 ratio of wine and water. Poach the breasts until thoroughly cooked, strain, cool the meat, cut into 1-inch cubes and set aside.

Strain the stock into another soup kettle, discard the vegetables and add the rice to the hot stock. Bring to a boil, then reduce to simmer and cook until the rice is tender (approximately 20 minutes), return the meat to the soup and cook for 5 minutes.

Garnish with the freshly-chopped parsley and serve with a hot crusty bread.

This recipe yields 4 servings.

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