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1 whole chicken
2 qus. water
2 tbsp oil
3 stalks celery, chopped
4 grated carrots
1 onion, chopped
3 tbsp flour
3 chicken bouillon cubes
3/4 c uncooked rice
1 tbsp lemon juice
1 tsp salt
1/2 tsp thyme
1/4 tsp pepper
Wash and cook chicken; cool and debone. Save broth. Cook celery, onion, carrots in oil until tender. Add flour and cook 1 min. Gradually add 1 c broth, cooking until thick. Add rest of the ingredients and extra broth and cook covered, about 20 minutes. Add chicken and heat thoroughly before serving.
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