Chicken Soup with Rice and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
chicken breasts skinless, boneless -- cubed |
|
1 |
cup |
celery -- sliced |
|
1 |
cup |
mushrooms -- sliced |
|
1 |
small |
onion -- diced small |
|
2 |
cloves |
garlic -- minced |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
pepper |
|
1 |
teaspoon |
poultry seasoning |
|
1 |
cup |
rice -- uncooked |
|
48 |
ounces |
nonfat, low sodium chicken broth |
|
2 |
tablespoons |
vegetable oil |
|
2 |
whole |
bay leaves |
| In a large pan or Dutch oven brown chicken, onions and garlic in oil. |
| Add rest of ingredients except for rice. Bring to a boil. |
| Add rice and reduce heat and cover. Simmer for 30 minutes. Remove bay
leaves before serving.
Makes 8 servings. |
| Can be made in a crockpot. Combine all ingredients and cook on high 3 to 4 hours or Low 6 to 8 hours. |
| Per Serving: 261 Calories; 6g Fat (20.6% calories from fat); 29g Protein; 22g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. |