Recipe - Chicken-Rice Soup

3 pound Chicken pieces;
8 cup Water;
One half cup Celery with leaves; chopped
One fourth cup Fresh parsley leaves;chopped
1 small Onion;
1 pn Pepper;
1 Bay leaf;
One fourth teaspoon Celery seeds;
One half cup Rice; uncooked
1 cup Carrots; minced

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 bitesize 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, One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip