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Add a photoServings: 14
Ingredients
- 1 x Broiler-fryer chicken, (3-1/2 to 4 pounds)
- 3 quart Water
- 1 med Onion, quartered
- 4 x Celery ribs
- 2 x Chicken bouillon cubes
- 2 x Parsley sprigs
- 1 x Garlic clove
- 2Â 1/2 tsp Salt, optional
- 1/2 c. Thinly sliced carrots
- 1/2 c. Minced fresh parsley
- 3 c. Cooked rice
Directions
- This tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or possibly Dutch oven; bring to a boil. Reduce heat; add in onion, celery, bouillon, parsley sprigs, garlic and salt if you like. Cover and simmer till the chicken is tender, about 1 hour. Remove chicken; allow to cold. Strain and reserve broth; throw away vegetables. Add in carrots to broth and simmer till tender, about 15 min. Debone chicken; cut into cubes.
- Add in chicken and minced parsley to broth; heat through. Ladle into bowls; add in rice to each bowl.
- Yield: 14 servings (3-1/2 qts). Diabetic
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 14 servings | |
| Calories 57 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 545mg | 23% |
| Potassium 104mg | 3% |
| Total Carbs 11.22g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.82g | 1% |
| Protein 1.87g | 3% |
