1 cup onion, chopped
1 cup celery, sliced
1 tbsp oil
1 cup carrots, sliced
3/4 cup rice, uncooked
1/4 cup fresh parsley, chopped
1/2 tsp black pepper, cracked
1/2 tsp thyme, dried
1 bay leaf
10 cups chicken broth
1 ½ cups chicken, leftover, diced
Combine onion and celery in a Dutch oven with the oil. Season with salt and pepper and sauté until the onion is soft.
Add the remaining ingredients, except the chicken.
Bring to a boil, stirring once or twice. Simmer uncovered 20 minutes.
Add chicken and simmer uncovered for 10 minutes longer.
Remove bay leaf and serve.
Sugar: 2g
:
Calcium: 40mg
Calories: 133kcal
Carbohydrates: 19g
Cholesterol: 8mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 398mg
Protein: 5g
Saturated Fat: 1g
Sodium: 1106mg
Vitamin A: 2902IU
Vitamin C: 26mg
