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Chicken-rice Souppoultry, vegetables, rice, soups/stews, diabetic 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 teaspoon 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.
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