Chicken-rice Soup

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Title: CHICKEN-RICE SOUP
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
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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