CHICKEN RICE SOUP FROM SANDERSON FARMS

 2 Sanderson Farms® Split Chicken Breasts

• 8 cups cold water
• 1 cup finely diced celery
• 1½ teaspoons salt (I suggest diabetics limit or omit salt and replace all or part with a seasoning such as Mrs. Dash)
• 1/4 teaspoon black pepper
• 3/4 cup finely diced carrots
• 1/3 cup uncooked white* rice
• 1 tablespoon chopped fresh parsley

Directions

1. Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
3. Add carrots. Cook 20 minutes.
4. Add rice. Cook 10 minutes.
5. Add parsley. Turn heat off. Stir.
6. Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
7. Adjust seasonings, to taste.

*I suggest brown rice for diabetics. Brown rice may require a few more minutes cooking time.

Yield: 8 servings
Per serving: 170 calories, 8 g carbs (1 g sugar), 21 g protein