CHICKEN SOUP

        When I first found out that I was a diabetic, I sat down and cried and then called my dad. That was the hardest call I ever had to make because all my life, my dad wanted me to watch my weight and fat intake. He had lost a brother and sister with diabetes. I was depressed a lot so food was my outlet. Now I am having to pay the price. I have learned over the years that you can live with this disease and it is not easy. This is not a diet, but a new life style. Forget all the diets and fads. This is a brand new day. The hardest thing is trying to cook for everyone else and have your own food in the process. So lets start with something easy.

CHICKEN SOUP

2 chicken bullion cubes.
1 large can of chicken or breasts from a roasted chicken.*
2 can of mixed vegetables (sodium-free)
2 ribs of celery finely chopped.
1 chopped onion
1 clove garlic chopped
1 can of low-sodium diced tomatoes (optional)
1 cup whole grain rice.
1 tsp. salt substitute (I use Mrs. Dash)

Saute onion, garlic, and celery in a small amount of olive oil. Mix the bullion cubes in 1 quart of water and bring to boil. Lower heat to simmer and add sauteed vegetables. Add chicken, mixed vegetables, and rice. Simmer for about 30 minutes. Serve with whole wheat crackers or toast.

*if I don't have canned chicken, a roasted chicken will work just as well or any type of cooked chicken.
all my family have their own tastes so I add the tomatoes just for myself.

Serve with a small salad, and you have a great meal.