Chicken-rice soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken pieces; |
| 8 | cups | Water; |
| ½ | cup | Celery with leaves; chopped |
| ¼ | cup | Fresh parsley leaves;chopped |
| 1 | small | Onion; |
| 1 | pinch | Pepper; |
| 1 | Bay leaf; | |
| ¼ | teaspoon | Celery seeds; |
| ½ | cup | Rice; uncooked |
| 1 | cup | Carrots; diced |
Directions
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, ½ 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.