• 1   quart 
    low-fat, low-sodium chicken stock
  • 1   
    small onion, minced
  • 1/2  
    stalk celery, thinly sliced
  • 1   
    large carrot, peeled
  • 1 1/2  cups 
    cooked chicken, cut into chunks
  • 4   tablespoons 
    long-grain rice
  • 1/2  cup 
    frozen green peas
  • 2   tablespoons 
    chopped parsley
In a large pot, simmer stock, onion, and celery for 25 minutes. Meanwhile, cut thinly sliced carrot into star shapes with cookie cutter.
Add chicken, rice, carrot stars, and peas. Simmer an additional 30 minutes. Sprinkle with parsley.
Nutrition information
Per Serving: cal. (kcal) 90, Fat, total (g) 2, chol. (mg) 23, sat. fat (g) 1, carb. (g) 8, fiber (g) 2, pro. (g) 11, sodium (mg) 112, calcium (mg) 27, Percent Daily Values are based on a 2,000 calorie diet
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