Lemon Chicken soup.

For the Stock:
1 Chicken - whole
16 cups cold water
2 tbsp peppercorns
1 tbsp mustard seeds
4 large bay leaves
1 carrot (only for the stock)
2 celery stalks broken into thirds (only for the stock)
1 onion - quartered (only for the stock)

For the Soup:
2 carrots peeled and thinly sliced
2 celery stalks thinly sliced for the soup
1 onion - finely chopped
1 cup rice. (Or alternately, 1 cups of Orzo, which is a pasta in the shape of large rice grains.)
1/2 cup lemon juice
3 tsp Salt
1.5 tsp pepper
1 tsp Poultry seasoning

1. Place all the stock items into the pot, and bring it to a slow simmer on medium low heat. Allow to simmer 4-5 hours.

2. Remove chicken, set aside to cool slightly. Strain the stock to remove large particles and vegetable chunks (discard strained material). Place the strained stock back on the stove and add the sliced carrots, celery, onion, and rice. Continue to simmer until the vegetables and rice are cooked, approximately 30 minutes.

3. Take the skin off the chicken, and strip the meat from the bones. Cut the meat into bite sized pieces and place it back in the soup.

4. 5-10 minutes prior to finishing, add the lemon juice.

*NOTE; this is a "from scratch" recipe, so expect to put in some time with it.