Creamy Chicken and Rice Soup

Instructions Clean the chicken; cut up and separate it at the joints.

Take off all the skin and fat.

Put it in a saucepan with the sliced onion, cover with the water, bring to a boil, and simmer slowly.

When the chicken is tender take it out, slice off the best parts of the meat, put the remainder back in the kettle with the salt and pepper, and simmer until the bones are clean.

Strain, and remove all the fat.

Have the rice well washed and soaked for half an hour in water enough to cover, put it in the broth, and cook until the rice is tender.

Add the cream, some of the nicest pieces of chicken, and more seasoning if necessary.

Serve very hot with crisp, thin crackers.