I came up with the idea for this one when I had a real bad
cold and was at the grocery store and realized all the
canned chicken soups had MSG in them. It has been one of my
comfort recipes ever since.
Michele
Chicken Soup With Rice and Mushrooms
Recipe By :Michele Wilson Serving Size : 8 Preparation Time
:0:10 - Start to Finish Time: 0:45
1 1/2 pounds chicken breasts without skin -- cubed 1 cup
celery -- sliced 1 cup mushrooms -- sliced 1 small onion --
diced small 2 cloves garlic -- minced
1/2 teaspoon salt
2/2 teaspoon pepper 1 tablespoon poultry seasoning 1 cup
rice -- uncooked 49 ounces nonfat chicken broth 2
tablespoons vegetable oil 2 whole bay leaves
In a large pan or Dutch oven brown chicken, onions and
garlic in oil. Add rest of ingredients except for rice.
Bring to a boil. Add rice and reduce heat and cover. Simmer
for 30 minutes. Remove bay leaves before serving.
Per Serving: 214 Calories; 5g Fat (17.4% calories from fat);
26g Protein; 23g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 553mg Sodium. Exchanges: 1 Grain(Starch); 3
Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTES : Can be made in a crockpot. Combine all ingredients
and cook on high 3 to 4 hours or Low 6 to 8 hours.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗