Creamy Chicken and Rice Soup

• 1 good-sized chicken
• 1 small onion
• 2 tablespoons rice
• 1 quart water
• 2 tablespoons rich cream
• 1 teaspoon salt
• ½ teaspoonful white pepper or to taste

1. Separate chicken at the joints and remove the skin and fat.
2. Put chicken in a saucepan with the sliced onion and cover with the water, bring to a boil, and simmer slowly.
3. When the chicken is tender, take it out, slice off the best parts of the meat, and put the remainder back in the kettle with the salt and pepper, and simmer until meat falls off the bone.
4. Strain, and remove all the fat.
5. Put rice in the broth, and cook about 30 minutes or until the rice is tender.
6. Add the cream, some of the nicest pieces of chicken, and more seasoning if necessary. Stir well.
7. Serve very hot with crisp, thin crackers.

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