Chicken-Rice Soup

3 pounds chicken pieces
8 cups water
1/2 cup celery with leaves -- chopped
1/4 cup fresh parsley leaves -- chopped
1 small onion
1 pinch pepper
1 bay leaf
1/4 teaspoon celery seeds
1/2 cup rice -- uncooked
1 cup carrots -- diced

Simmer the chicken in the water with the celery, parsley, onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay leaf.) Bone the chicken and chop into bite-size pieces. Combine the broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40 minutes or until the rice is tender.

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