Canja(Chicken Soup)

Directions

1. 1
   Put all ingredients except rice in a large kettle.
2. 2
   Cook over low heat, cover and simmer for 2 hours.
3. 3
   Remove chicken pieces and set aside.
4. 4
   Add rice and continue cooking until tender.
5. 5
   Remove bay leaf, chop chicken pieces and return to broth.
6. 6
   Skim off excess fat with spoon before serving.
7. 7
   Reduce the heat to low, cover tightly and simmer for 30 minutes or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife.