Try this Moms Special Chicken Soup recipe, or contribute your own.
Suggest a better descriptionThis tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl. Yield: 14 servings (3-1/2 quarts). Diabetic Exchanges: One 1- cup serving (prepared with low-sodium bouillon and without salt) equals 1-1/2 meat, 1 starch; 184 calories, 41 mg sodium, 44 mg cholesterol, 13 gm carbohydrate, 15 gm protein, 7 gm fat. Recipe by: Taste of Home Magazine Aug/Sept. 97 Posted to recipelu-digest Volume 01 Number 327 by Dianne Waller
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 152 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 29.5mg | 1 % | |
Potassium 74.8mg | 2 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 30.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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