---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN-RICE SOUP
  Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
       Yield: 6 servings
  
       3 lb Chicken pieces;
       8 c  Water;
     1/2 c  Celery with leaves; chopped
     1/4 c  Fresh parsley leaves;chopped
       1 sm Onion;
       1 pn Pepper;
       1    Bay leaf;
     1/4 ts Celery seeds;
     1/2 c  Rice; uncooked
       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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