Warm Chicken Soup - 12g Carbs, 2g Fiber, 3g Sugar
From: The Healthy Carb Diabetes Cookbook
Prep Time: 12 minutes
Serves: 6
Serving Size: 1 cup
2 tsp trans-fat-free margarine
1 cup carrots, diced small
1 cup onions, diced small
1/2 cup celery, diced small
3 14.5-oz cans reduced-sodium, fat-free chicken broth
1 Tbsp parsley, chopped
1 bay leaf
1/4 cup instant brown rice
1/4 tsp ground black pepper
1 store-bought rotisserie whole cooked chicken (about 2 1/2 lb), skin
removed and meat shredded
1. Heat margarine in a large soup pot over medium-high heat. Add
carrots, onions, celery, and saute until vegetables beginning to brown.
2. Add chicken broth (make sure to scrape off the brown bits on the
bottom of the pan).
3. Add parsley, bay leaf, and rice; bring to a boil.
4. Reduce heat to a simmer; cover and cook for 10 minutes. Add pepper
and shredded chicken. Cook for an additional 5 minutes. Remove bay
leaf.
Cooking Tip: Store-bought cooked rotisserie chickens are delicious
and can be a great time saver in the kitchen. They are usually
found in the deli-section of your grocery store.
Serves: 6
Serving Size: 1 cup
Nutrition per Serving:
190 Calories, 55 Calories from Fat, 55 Total Fat, 1.6g Saturated Fat,
0g Trans Fat, 55mg Cholesterol, 590mg Sodium, 12g Total Carbs,
2g Dietary Fiber, 3g Sugars, 21g Protein
Exchanges/Choices: 1/2 Starch, 1 Vegetable, 3 Lean Meat
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