Prepared soup may be frozen up to 3 months.

21/2 to 3	lb	Broiler-fryer chicken
8	C	Hot water, divided
1/2	C	White wine (optional)
1	clove	Garlic, minced
11/2	tsp	Salt
1	tsp	Dried basil leaves
1	tsp	Dried chervil leaves
1/4	tsp	Dried thyme leaves
1/4	tsp	Pepper
2	C	Chopped cabbage
1	C	Chopped celery
1	C	Frozen cut green beans
3	med	Carrots, cut int 1/4-inch slices
2	med	Zucchini (about 1/4 pound each), cut lengthwise in half, then cut into 1/4 inch slices
1	med	Onion, chopped
1/2	C	Uncooked long-grain rice

• Place chicken in large pot. Add 3 cups water, white wine, garlic, salt, basil, chervil, thyme and pepper. Heat on "Hi" to boiling.
• Reduce heat. Simmer, covered, 11/4 to 11/2 hours, or until chicken is fork tender. Remove chicken from liquid. Discard skin and fat. Cut meat from bones and chop into bite-size pieces.
• Return chicken to broth. Stir in remaining 5 cups water, cabbage, celery, green beans, carrots, zucchini, onion and rice. Heat, covered, to boiling.
• Reduce heat to low. Simmer 20 to 30 minutes, or until vegetables are tender.