Homemade Chicken Soup
Ingredients:
|
| 4 |
chicken leg quarters, skin and fat removed |
| 8 |
cups (2 L) low-sodium chicken broth |
| 4 |
cups (1 L) water |
| 1 |
medium onion, chopped |
| 2 |
garlic cloves, pressed |
| 2 |
bay leaves |
| 1/2 |
cup (125 mL) chopped fresh parsley, divided |
| 1/2 |
cup (125 mL) chopped carrot |
| 1 |
cup (250 mL) chopped celery |
| 2 |
tbsp (30 mL) lemon juice |
Directions:
| Combine chicken, broth, water, onion and garlic in (8-qt./7.6 L) Stockpot over medium-high heat; bring to a boil. Reduce heat to a simmer; skim fat and foam off top using Skimmer. Stir in bay leaves and half of the parsley. Simmer 45 minutes, skimming occasionally. |
| Remove chicken pieces from Stockpot and set aside until cool enough to handle. Meanwhile, add carrots and celery to soup; simmer 15 minutes. Remove chicken meat from bones; discard bones and return chicken to soup. Stir in lemon juice. Ladle soup into bowls and sprinkle with remaining parsley. |
Yield: 6 servings (8 cups/2 L)
Nutrients per serving: Calories 180, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 95 mg, Carbohydrate 5 g, Protein 28 g, Sodium 760 mg, Fiber 1 g
