Chicken-Rice Soup Recipe
3 lb chicken pieces
8 cup water
1/2 cup celery with leaves, chopped
1/4 cup fresh parsley leaves, chopped
1 small onion
1 pinch pepper
1 bay leaf
1/4 tsp celery seeds
1/2 cup rice, uncooked
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.
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.
to Slow Cooker Recipes
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Chicken-Rice Soup Recipe from the Recipes 4U Collection
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