Chicken Soup & Root Vegetables
A comforting chicken soup using poached chicken pieces.

Servings: 4

• 2 teaspoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 2 teaspoons salt or less if watching sodium
• 1 - 3 to 3 1/2 pound chicken fryer - skin removed, cut into pieces OR 3 pounds mixed thigh, leg and breast pieces, skinless, bone in
• 4 small red potatoes (about 1 pound), peeled and quartered
• 2 medium turnips, peeled and cut into eighths
• 1 cup fat-free chicken broth or defatted homemade stock
• 1 teaspoon red or white wine vinegar
• 2 quarts water
• 1 sprig fresh thyme, or 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon fresh-ground black pepper
• 1 cup chopped fresh parsley

In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt. Cover and bring to a boil.
Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs; remove each piece as it is done.

Continue simmering the soup until the potatoes and turnips are tender, about 5 minutes longer. Stir in the pepper and parsley. Remove the thyme sprig and bay leaf. To serve, divide the chicken pieces among four shallow bowls and ladle the broth and vegetables over them.

Per Serving: 209 Calories; 6g Fat (27.9% calories from fat); 1g Saturated Fat; 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 1182mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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