Chicken-Rice Soup

6 Servings

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Chicken-Rice Soup Ingredients

3 lb Chicken pieces;	1 pn Pepper;
8 c Water;	1 Bay leaf;
1/2 c Celery with leaves; chopped	1/4 ts Celery seeds;
1/4 c Fresh parsley leaves;chopped	1/2 c Rice; uncooked
1 sm Onion;	1 c Carrots; diced

Instructions for Chicken-Rice Soup

Simmer the chicken in the water with the celery, parsley, onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one hour over low heat on the stove. Drain the chicken broth and remove chicken pieces. (Discard bay leaf.) Bone the chicken and chop into bite-size pieces. Combine the broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40 minutes or until the rice is tender. 1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg potassium, 88 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: ChickenCuisine: Uncategorized

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