Mom's special chicken soup

14 Servings

Ingredients

Quantity Ingredient
1 Broiler-fryer chicken; (3-1/2 to 4 pounds)
3 quarts Water
1 medium Onion; quartered
4 Celery ribs
2 Chicken bouillon cubes
2 Parsley sprigs
1 Garlic clove
2½ teaspoon Salt; optional
½ cup Thinly sliced carrots
½ cup Chopped fresh parsley
3 cups Cooked rice

Directions

This tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes.

Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl. Yield: 14 servings (3-½ quarts). Diabetic Exchanges: One 1- cup serving (prepared with low-sodium bouillon and without salt) equals 1-½ meat, 1 starch; 184 calories, 41 mg sodium, 44 mg cholesterol, 13 gm carbohydrate, 15 gm protein, 7 gm fat.

Recipe by: Taste of Home Magazine Aug/Sept. '97 Posted to recipelu-digest Volume 01 Number 327 by Dianne Waller <dwaller@...> on Nov 29, 1997

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