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Chicken Rice Soup

3 Pound chicken pieces
1 Pinch pepper
8 Cup water
1 Bay leaf
1/2 Cup celery with leaves chopped
1/4 Teaspoon celery seeds
1/4 Cup fresh parsley leaves chopped
1/2 Cup rice uncooked
1 Small onion
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

Food exchange 1 cup - 287 calories, 3 lean meat, 1/2 bread exchange
11g carbohydrate 29g protein 10g fat 219mg sodium 307mg potassium 88mg cholesterol

Courtesy American Diabetes Association Holiday Cookbook by Betty Wedman 

Serves 6