Chicken-rice soup

Yield: 6 servings

Measure 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 \N Bay leaf;
¼ teaspoon Celery seeds;
½ cup Rice; uncooked
1 cup Carrots; diced

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.

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