Ingredients
3 lb chicken pieces
8 cup water
1/2 cup celery with leaves, chopped
1/4 cup fresh parsley leaves, chopped
1 small onion
1 pinch pepper
1 bay leaf
1/4 tsp celery seeds
1/2 cup rice, uncooked
1 cup carrots, diced
Directions
Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.
Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.
1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.
Servings: 6 servings
Chicken-Rice Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Rice; Slow Cooker
The History of Recipes
Recipes as an idea can be tracked far back into history, at least as far back into history as the early Egyptians, and quite possibly further than that. Having said that, generally, these old recipes were just very basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were a couple of recipe books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals cooked for the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including basil and rosemary. These new foods and tastes created an explosion in recipe manuscripts, most of which are kept safe in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed to serve the best banquets, and as a result the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down the recipes of their peers. By the arrival of the 20th century, cookery publications are highly popular due to increased literacy, people having more leisure time and having more money to spend. The introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Rice Soup recipe.
