Chicken-Rice Soup

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken pieces
8 cups	1896ml	Water
1/2 cup	55g / 1.9oz	Celery with leaves - chopped
1/4 cup	10g / 0.4oz	Fresh parsley leaves - chopped
1 cup	62g / 2.2oz	Onion (small)
1		Pepper
1		Bay leaf
1/4 teaspoon	1.3ml	Celery seeds
1/2 cup	80g / 2.8oz	Rice - uncooked
1 cup	110g / 3.9oz	Carrots - diced

Recipe Instructions

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.

Source:
Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93.

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