Chicken and Rice Soup

2 1/2 to 3 lb whole chicken

1 1/2 qt water

1 tsp salt

2 stalks celery

1 cup chopped carrots

1 to 2 cans chicken broth

1 cup rice

1/4 tsp black pepper

Wash chicken well with cold water. Place ingredients, except carrots, pepper and extra chicken broth in a 2 to 4 qt boiler. Bring to a boil; reduce heat and simmer about 1 to 1 1/2 hours. Lift chicken out of water and put aside to cool. Debone chicken. Strain chicken stock. Discard celery and bones. (If time permits, let cool and refrigerate overnight to skim off fat.) Reheat stock to boiling. Add 1 to 2 cans chicken broth (or your own extra stock). Add 1 cup regular rice and one cup chopped carrots and black pepper. Stir and simmer, covered until rice and carrots are tender. Add the deboned chicken; continue to simmer.