Ingredients:
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
Instructions:
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.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Chicken-Rice Soup Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
