Recipe - Moms Special Chicken Soup

1 Broilerfryer chicken;
(3One half to 4 pounds)
3 qt Water
1 md Onion; quartered
4 Celery ribs
2 Chicken bouillon cubes
2 Parsley sprigs
1 Garlic clove
2 One half teaspoon Salt; optional
One half cup Thinly cut or sliced up carrots
One half cup Chopped fresh parsley
3 cup Cooked rice

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 (3One half quarts). Diabetic
Exchanges: One 1 cup serving (prepared with lowsodium bouillon and
without salt) equals 1One half 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 recipeludigest Volume 01 Number 327 by Dianne Waller
dwaller@frontier.gulf.net on Nov 29, 1997