Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken
1/2 lb. boneless skinless chicken breasts, cut into cubes
½ cup white rice
2 tablespoons olive oil
2 tablespoons all-purpose flour
½ cup. carrot	Washed, peeled, and sliced
½ cup onions	Washed, peeled and diced
½ cup celery stalks	Washed and chopped
½ cup potatoes	Washed, peeled, and diced
1 tablespoon parsley flakes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, heat oil. Add chicken and for 5-10 minutes until no longer pink.  Add the flour. Mix well.
2	Add the broth, onions, carrots, celery, parsley and potatoes. Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes. Add rice and cook until tender. (about 20 minutes).  Serve hot.	Cook until internal temperature reaches 165°F.