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Chicken-Rice Soup |
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| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 3 |
pounds |
chicken pieces |
| 8 |
cups |
water |
| 1/2 |
cup |
celery with leaves -- chopped |
| 1/4 |
cup |
fresh parsley leaves -- chopped |
| 1 |
small |
onion |
| 1 |
dash |
pepper |
| 1 |
piece |
bay leaf |
| 1/4 |
teaspoon |
celery seeds |
| 1/2 |
cup |
rice -- uncooked |
| 1 |
cup |
carrots -- diced |
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Preparation:
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. |
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Nutritional Information:
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 |
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