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Low Fat Hearty Chicken and Rice Soup


1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
3/4 cup uncooked rice
1/4 cup chopped fresh parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1 bay leaf
10 cups chicken broth
1-1/2 cups 3/4-inch chicken cubes (about 3/4 pound)
2 tablespoons fresh lime juice

Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice.

Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked. Remove bay leaf. Stir in lime juice just before serving.

Makes 8 servings.

Each serving provides 260 calories, 28 grams protein, 7 grams fat, 21 grams carbohydrate, 1 grams dietary fiber, 41 milligrams cholesterol and 2022 milligrams sodium.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.