Chicken-Rice Soup

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Chicken-Rice Soup
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

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

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.

MMMMM