Chicken Rice Soup
Ingredients:
Chicken and broth
1/2
c
Uncooked regular long
Bouillon granules
1
tb
Chicken
(about 1/4 cup)
1
sm
Onion, chopped
(about 1 cup)
2
md
Stalks celery, sliced
(about 1 cup)
2
md
Carrots, sliced
Grain rice
Method:
Prepare Chicken and Broth.
Reserve cut-up chicken.
Add enough water to broth to measure 5 cups.
Heat broth, carrots, celery, onion, bouillon granules and rice to boiling; reduce heat.
Cover and simmer about 15 minutes or until rice is tender.
Stir in chicken and heat until chicken is hot.
Sprinkle with chopped parsley if desired.
6 SERVINGS (ABOUT 1 CUP EACH); 315 CALORIES PER SERVING.