2 garlic cloves, finely chopped
2/3 cup onion, chopped (about 1 medium onion)
8 cups basic chicken stock, (see recipe)
3 celery stalks, cut in 1/2-inch slices
3 carrots, peeled and cut 1/2-inch thick
2/3 cup brown rice, rinsed
1 cup chicken, cooked, cut in bite size chunks
1 teaspoon marjoram, dried
3/4 teaspoon salt
1/2 teaspoon pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of the chicken stock until the onion is translucent. Add the celery, carrots, rice, and remaining chicken stock. Simmer for 40 minutes. Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2 – 3 more minutes, and serve.
Makes 8-3/4 cup servings
Each serving has approximately 121 calories, 10.7 g protein, 1.2 g. total fat (0.7g. unsaturated fat, 0.3 g. saturated fat), 16.3 g. carbohydrates, 14.8 mg. cholesterol, 1.9 g. fiber, 288 mg. sodium, 26 mg. calcium.
Exchanges per serving: 1/2 meat, 3/4 starch, 2 vegetable.