Recipe of Chicken-rice Soup - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

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