Cure-All Chicken Rice Soup

This soup has delicious flavor, and warms you from the inside out. I served with grilled cheese sandwiches for dipping :). Perfect for cold weather, and the colds that come along with it! Enjoy!

Cure-All Chicken Rice Soup
Adapted from Paula Deen's Southern Cooking Bible

1 whole chicken (3 1/2 lbs) cut into 8 piece
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 garlic cloves, finely chopped
2 bay leaves
2 1/2 tsp salt
3/4 tsp black pepper
3/4 tsp dried tarragon
1 c long grain white rice
1/3 c chopped fresh parsley

In a large stockpot, combine chicken, 12 cups of water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon. Bring to a boil over high heat. Reduce to a simmer and cook until the chicken is cooked through, about 45 minutes.
Remove the chicken and carrots from the pot and set aside. Strain the remaining liquid and discard the solids. Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
Meanwhile, once the chicken is cook enough to handle, pick the meat off the bones, discarding bones and skin.
Cut the meat into bite size pieces and thinly slice the carrots. Return chicken and carrots to the pot. Simmer for 5 minutes. Adjust seasoning and stir in parsley just before serving.