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Homemade Chicken Soup

none

2 large celery stalks
2 carrots; peeled
2 onions; quartered
1 parsnip; peeled
3 sprigs parsley
1 whole stewing hen or chicken - (abt 5 lbs; cut 8 pieces,
breast meat reserved
10 black peppercorns
2 bay leaves
1 tablespoon kosher salt

Finely chop 2 tablespoons each of celery, carrot, onion and parsnip and
set
aside. Place large vegetable pieces, parsley, chicken (except reserved
breast meat), peppercorns, bay leaves and salt in a large soup pot. Add
2
quarts of cold water.

Bring to a rapid boil; skim off any foam that rises to the surface, then
lower to a gentle simmer. Cook 1 hour. Discard all cooked solids with a
slotted spoon. Strain soup through a mesh strainer into a smaller soup
pot.

Cut chicken breasts in half horizontally to make thin cutlets. Bring
soup
to a boil. Add chicken breasts and finely chopped vegetables to soup;
cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken
is cooked through and vegetables are tender. Cut chicken into thin
slices
before serving.

This recipe yields 6 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 14 grams
Fat: 1.5 grams
Calories: 77

Description:
"This soup retains the flavor of carbohydrate-heavy aromatic vegetables
even after they have been discarded, leaving an intensely flavored
broth."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 66 Calories; trace Fat (5.8%
calories from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 982mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
Vegetable;
0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan

Mr Libido Incognito wrote:

>@@@@@ Now You're Cooking! Export Format
>
>Homemade Chicken Soup
>
>none
>
>2 large celery stalks
>2 carrots; peeled
>2 onions; quartered
>1 parsnip; peeled
>3 sprigs parsley
>1 whole stewing hen or chicken - (abt 5 lbs; cut 8 pieces,
> breast meat reserved
>10 black peppercorns
>2 bay leaves
>1 tablespoon kosher salt
>
>Finely chop 2 tablespoons each of celery, carrot, onion and parsnip and
>set
>aside. Place large vegetable pieces, parsley, chicken (except reserved
>breast meat), peppercorns, bay leaves and salt in a large soup pot. Add
>2
>quarts of cold water.
>
>Bring to a rapid boil; skim off any foam that rises to the surface, then
>lower to a gentle simmer. Cook 1 hour. Discard all cooked solids with a
>slotted spoon. Strain soup through a mesh strainer into a smaller soup
>pot.
>
>Cut chicken breasts in half horizontally to make thin cutlets. Bring
>soup
>to a boil. Add chicken breasts and finely chopped vegetables to soup;
>cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken
>is cooked through and vegetables are tender. Cut chicken into thin
>slices
>before serving.
>
>This recipe yields 6 servings.
>
>Carbohydrates: 1.5 grams
>Net Carbs: 1 grams
>Fiber: 0.5 grams
>Protein: 14 grams
>Fat: 1.5 grams
>Calories: 77
>
>Description:
>"This soup retains the flavor of carbohydrate-heavy aromatic vegetables
>even after they have been discarded, leaving an intensely flavored
>broth."
>Source:
>"Atkins Cookbook at http://atkinscenter.com"
>S(Formatted for MC6):
>"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"
>- - - - - - - - - - - - - - - - - - -
>
>Per Serving (excluding unknown items): 66 Calories; trace Fat (5.8%
>calories from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
>Cholesterol; 982mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
>Vegetable;
>0 Fat.
>
>
>Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>
>Contributor: n/a
>
>Yield: 6 servings
>
>Preparation Time: 0:00
>
>
>** Exported from Now You're Cooking! v5.73 **
>
>
>
>
>
At last, a decent recipe!

Christine