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Chicken Rice Soup

Source of Recipe

Unkown

Chicken Rice Soup
WW Points
Exchanges
Serves: 10�(2-1/2 qts)

3 qts. water
4 bone-in chicken breast halves (about 3 lbs.)
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1 tsp. chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1/2 c. uncooked long grain rice
1 small onion, chopped

In a large Dutch oven or soup kettle, place first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.

With a slotted spoon, remove chicken from broth. When cool enough to handle; remove meat from bones; discarding skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender.

NOTE: To reduce sodium, cut back or eliminate the salt and use reduced-sodium bouillon.

One 1-cup serving equals: 128 calories�1 gm fat (trace saturated)�51 mg cholesterol�543 mg sodium�7 gm carbohydrate�1 gm fiber�21 gm protein ++++ Exchanges: 2-1/2 very lean meat�1/2 starch ++++ WWP: 2