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Title: Chicken-Rice Soup
Categories: Diabetic Poultry Rice Soup Vegetable
Yield: 6 Servings
| 3 | lb | Chicken pieces; |
| 8 | c | Water; |
| 1/2 | c | Celery with leaves; chopped |
| 1/4 | c | Fresh parsley leaves;chopped |
| 1 | sm | Onion; |
| 1 | pn | Pepper; |
| 1 | Bay leaf; | |
| 1/4 | ts | Celery seeds; |
| 1/2 | c | Rice; uncooked |
| 1 | c | 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, 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.
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