| Total sodium per serving: 41mg |
Total calories per serving: 184 |
Servings: 14 (3-1/2 quarts) |
Ingredients
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3 quarts water
- 1 medium onion, quartered
- 4 celery ribs
- 2 teaspoons no salt chicken bouillon granules
- 2 parsley sprigs
- 1 garlic clove
- 1/2 cup thinly sliced carrots
- 1/2 cup chopped fresh parsley
- 3 cups cooked rice
Directions
Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, and garlic. Cover and simmer until the chicken is tender, about 1 hour.
Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender.
Add chicken and chopped parsley to broth; heat through. Serve with rice. Yield: 14 servings (3-1/2 quarts).
1 cup: 7g fat (0 saturated fat), 44mg cholesterol, 13g carbohydrate (0 sugars, 0 fiber), 15g protein.
Diabetic Exchanges: 1-1/2 meat, 1 starch.
From taste at home, adapted to low sodium.
