Preparation / Directions:
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 |
