Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 broiler-fryer chicken (3-1/2 to 4 lbs)

3 quarts water

1 medium onion, quartered

4 ribs celery

2 cubes chicken bouillon

2 parsley sprigs

1 clove garlic

2 1/2 teaspoons salt, optional

1/2 cup carrots, thinly sliced

1/2 cup chopped fresh parsley

3 cups cooked rice

Instructions: Place chicken and water in a large kettle or Dutch over; 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 and cut into cubes. Add chicken and chopped parsley to the broth; heat through. Ladle into bowls; add rice to each bowl. Yield: 14 servings (3-1/2 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with low-sodium bouillon and without salt) equals 1-1/2 meat, 1 starch; also, 184 calories, 41 mg sodium, 44 mg cholesterol, 13 gm carbohydrate, 15 gm protein, 7 gm fat.

Serves: 14

Food Exchanges: