MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken-Rice Soup
  Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
       Yield: 6 servings
  
       3 lb Chicken pieces;                     1 pn Pepper;
       8 c  Water;                              1    Bay leaf;
     1/2 c  Celery with leaves; chopped       1/4 ts Celery seeds;
     1/4 c  Fresh parsley leaves;chopped      1/2 c  Rice; uncooked
       1 sm Onion;                              1 c  Carrots; diced
  
   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.
   
   1 cup - 287 calories, 3 lean meat, 1/2 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.
  
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