Instructions: This tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes.

Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.

Yield: 14 servings (3-1/2 quarts). Diabetic

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.