Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. boil for about 5-10 minutes. add the chicken meat and rice. also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor. periodically check rice for cooked texture. once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture. add water or rice to desired quantity and texture. adjust flavor with salt and pepper to desired. you can also add another bouillon cube for more flavor.

Target recipe: pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container. cook on high for 7-8 minutes. fluff with fork when done. in a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out. in a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth. add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix. pour about 2/3 of the soup mix over the rice. put the chicken on top of the rice, and pour the rest of the soup mix over the chicken. cover the pan, and cook in a 400 f. oven for 3/4 of an hour. remove cover, and cook for an additional 10 minutes.