Average Rating: 4.25TOTAL TIME: Prep: 25 min. Cook: 50 min.
YIELD: 10 servings (2-1/2 quarts).Ingredients
- 3 quarts water
- 4 bone-in chicken breast halves (about 3 pounds)
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1 teaspoon chicken bouillon granules
- 3 medium carrots, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1/2 cup uncooked long grain rice
Instructions
- 1. In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes.
- 2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
Nutrition Facts
1 cup: 128 calories, 1g fat (0 saturated fat), 51mg cholesterol, 543mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 21g protein.
Diabetic Exchanges: 3 lean meat, 1/2 starch.