Chicken & Rice Soup
Serve with crusty French Bread.

• 1 - 48 ounce can (6 cups) fat-free chicken broth, divided
• 1 cup uncooked long-grain rice
• 2 ribs of celery, chopped (no leaves)
• 2 carrots, chopped
• 1 small hybrid sweet onion, chopped
• 2 cups diced cooked chicken breasts
• Fresh ground black pepper

Bring 4 cups of the broth to a boil in a soup pot. Add the rice, celery, carrot and onion, and cook for 15 minutes. Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes or until rice is tender.

Per Serving: 354 Calories; 2g Fat (4.4% calories from fat); trace Saturated Fat; 47g Protein; 46g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 859mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable.

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