Serves: 4
Total Calories: 75
1. In a deep 2 1/2 -quart microwavable casserole, place chicken breast, 2 cups of the water, onion, carrot, celery, bouillon granules, parsley, poultry seasoning and pepper. Cover with waxed paper. Microwave at 100% power (700 watts) for 10 to 11 minutes or until chicken is no longer pink when cut along bone, turning chicken over after 5 minutes.
2. Remove chicken from liquid. Discard skin and any fat place meat in refrigerator until cool enough to handle.
3. Re-cover vegetables with waxed paper. Microwave at 100% power for 10 to 12 minutes or until carrots are tender.
4. In a 1-quart microwavable bowl, place rice, 1/2 cup water and salt. Cover with plastic wrap, turning one edge back. Microwave at 100% power for 3 to 4 minutes or until water is absorbed and rice is tender.
5. Meanwhile, remove chicken from bones and cut meat into bite-size pieces. Place chicken and cooked rice in casserole with vegetables. Add remaining 1 to 2 cups water, cover with a glass lid or plastic wrap, turning one corner back. Microwave at 100% power for 2 to 4 minutes or until heated through.
This Chicken And Rice Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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