1 cup uncooked white rice
Three cans (10-3/4 ounces each) 1/3 less salt chicken broth
One skinless chicken breast (about 6 ounces)
One rib celery, thinly sliced
1/4 cup coarsely chopped onion
One carrot, thinly sliced
Three sprigs fresh parsley
1-1/4 cups evaporated skim milk
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
2 tablespoons finely chopped fresh parsley
One green onion, finely chopped
Cook rice according to package directions, omitting salt.
Meanwhile, combine chicken broth and chicken in large saucepan. Bring to a boil over high heat. Reduce heat to medium low. Simmer ten minutes, skimming off any foam that rises to the surface. Add celery, carrot, onion and parsley sprigs. Simmer ten minutes or until chicken is no longer pink near bone and vegetables are tender, skimming off any foam that rises to the surface.
Remove chicken breast from saucepan. Let stand ten minutes or until cool enough to handle. Remove chicken from bone and cut into 1-inch pieces.
Add rice, chicken pieces, milk, thyme, pepper and nugmeg to saucepan. Cook over medium high heat eight minutes or until soup thickens, stirring constantly.
Top each serving Cream of Chicken Soup evenly with finely chopped parsley and green onion.
Exchanges: 2-1/2 Starch/Bread, 1-1/2 Lean Meat, 1/2 Milk, 1 Vegetable