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Chicken Rice Soup

1 fresh whole chicken
8 cups water
1 tablespoon salt
4 carrots, peeled and chopped
6 celery ribs, chopped
1 onion, chopped
1 clove garlic, crushed
1 cup uncooked rice

1. Place cut-up chicken in a large kettle with water. Add salt and bring to a boil. Reduce the heat and skim off the fat. Add carrots, celery ribs, onion and garlic clove.
2. Cover and cook until vegetables are tender, about 30 minutes. Remove chicken, dice the meat, and return to the soup. Add rice and cook until tender, about 20 minutes.
   Remove from heat and serve warm.

Makes 8 servings.