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Posts: 305
3/1/09 1:30 A

Chinese Chicken Soup
Best of Healthy Exchanges Newsletter (1992) p.31
Freezer Friendly

When my friend Judy made this soup, she said it smelled as good as it tasted. She put it all in the crockpot before she left for work and came home to the wonderful aroma.

4 cups (two 16-ounce can) Healthy Request Chicken Broth
1 cup sliced celery
1/2 cup chopped onion
1/4 teaspoon minced garlic
1 scant cup (4 ounces) diced cooked chicken breast
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1 tablespoon reduced-sodium soy sauce
2/3 cup (2 ounces) uncooked instant rice
1 (6-ounce) package frozen snow peas
3/4 cup (one 4-ounce can) sliced water chestnuts, drained

In a large saucepan, combine chicken broth, celery, onion, and garlic. Bring mixture to a boil. Sir in chicken, mushrooms, and soy sauce. Add uncooked rice, frozen snow peas, and water chestnuts. Mix well to combine. Lower heat, cover, and simmer for 10 minutes, stirring occasionally.

Hint: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli

Serves 4 (1 1/2 cup) - each serving equals:

HE: 1 1/4 Ve, 1 Pr, 3/4 Br, 16 OC
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141 cal, 1g Fa, 51g Pr, 18g carb, 740mg So, 47mg Ca, 3g Fi
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Diabetic: 1 Vegetable, 1 Starch, 1 Meat

current weight: 134.0

199 180.25 161.5 142.75

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