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Prep 25 mins
Cook 30 mins
I just ran across this recipe in 101+ Delicious Diabetic Recipes The Ultimate Fuss-Free Cookbook. I haven't tried it yet, but am planning to very soon; probably tonight. Sounds good, and warm so I really wanted to share it with everyone.
- 1 cup uncooked white rice
- 3 (10 3/4 ounce) cans reduced-sodium chicken broth
- 1 skinless chicken breast (about 6 ounces)
- 1 celery rib, coarsely chopped
- 1 carrot, thinly sliced
- 1⁄4 cup coarsely chopped onion
- 3 sprigs fresh parsley
- 1 1⁄4 cups evaporated skim milk
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon ground nutmeg
- 2 tablespoons finely chopped fresh parsley
- 1 green onion, finely chopped
- Cook rice according to package directions, omitting salt.
- Meanwhile, combine chicken broth and chicken in large saucepan.
- Bring to a boil over high heat.
- Reduce heat to medium low.
- Simmer 10 minutes, skimming off any foam that rises to surface.
- Add celery, carrot, onion and parley sprigs Simmer 10 more minutes or until chicken is no longer pink near bone, and vegetables are tender, continually skimming off any foam that rises to the surface.
- Remove chicken breast from saucepan.
- Let stand 10 minutes or until cool enoughto handle.
- Remove chicken from bone.
- Cut into 1 inch pieces.
- Add rice, chicken pieces, milk, thyme, pepper and nutmeg to saucepan.
- Cook over medium high heat for about 8 minutes, or until soup thickens, stirring constantly.
- Top each serving evenly with finely chopped parsley and green onion.
This was pretty good, and I would make it again.