| Ingredients: |
- 1 lg Onion; chopped
- 2 Celery stalks; thinly sliced
- 2 lg Carrots; peel & thinly slice
- 2 cup Cauliflower flowerets; coars
- 2 Chicken breast halves withou
- 6 cup Chicken broth, defatted
- 2 cup Garbanzo beans, cooked or 15
- 1/2 cup Long-grain rice; uncooked
- 1 1/2 tsp Dried thyme leaves
- 1 tsp Dried basil leaves
- 1 tsp Dried marjoram leaves
- 2 lg Bay leaves
- 1/4 tsp Black pepper
- 1 cn Stewed tomatoes
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| Directions: |
- In 5-qt crock pot, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper. Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard.
- Remove chicken. When cool enough to handle, remove from bone and cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 mins. Return chicken to crock pot, and cook an additional 5 mins.
- NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 402 Fat (gm) 5.9 Sat. fat (gm) 0.6 Cholesterol (mg) 46 Sodium (mg) 607 Protein (gm) 35 Carbohydrate (gm) 56 % Calories.
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