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CHICKEN SOUP
3 pounds
chicken, skinless light meat cut in pieces
4 quarts
water
2 bay
leaves
1/2 teaspoon
pepper
1 teaspoon
paprika
3 cloves
crushed garlic
3 medium
sliced carrots
3 stocks
chopped celery
1 medium
chopped onion
2 sliced
leeks
2 sprigs
parsley
1/2 tablespoon
olive oil
Heat the oil in a large, heavy based pan. Sauté
the onions and garlic for 3-4 minutes. Add the
water, paprika, salt, pepper and bay leaves.
Bring to a boil, cover and simmer for 2 hours.
Remove from the heat, cut the chicken into small
pieces and remove the bones. Return the chicken
to the pan and add the carrots, celery, onions
and parsley. Simmer for another hour. Serve
hot.
Notes: Excellent source of Vitamin C, A, B6,
B12, B2, Niacin, Calcium, Iron and Zinc.
Good source of Vitamin B1 and Folacin.
Serves 4
Prep Time: 0:10
Cooking Time: 3:00
Total Calories 332
Protein 48g
Carbohydrate 25g
Fat 6g
Cholesterol 99mg
Dietary Fiber 6g
%Calories from Fat 16%
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