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Chicken-rice Soup

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