Lemon Chicken Vegetable Soup
Serve with crusty whole grain rolls.

Servings: 6

• 3 cups cold water
• 4 boneless skinless chicken breast halves
• 7 cups fat-free chicken broth or defatted chicken stock
• 1 lemon, juice and grated rind
• 1 large sweet onion, chopped
• 2 cloves garlic, pressed
• 2 cups frozen corn kernals
• 2 large tomatoes, chopped
• 1/2 cup chopped green onions
• 1/4 cup fresh cilantro, chopped
• 1 bay leaf
• Salt and pepper, to taste

Place chicken in pot with bay leaf and cover with cold water. Bring to boil and simmer 30 minutes. Remove chicken and chop/shred when cool enough to handle. Leave water and bay leaf in pot.

Add chicken broth to pot and bring to a simmer, add chopped chicken, lemon juice and grated rind. Add chopped yellow onion and garlic; cook 5 minutes.

Add corn, tomatoes, green onion and cilantro. Simmer 15-20 minutes. Taste and correct seasonings. Remove bay leaf and serve warm.

Per Serving: 179 Calories; 2g Fat (6.2% calories from fat); trace Saturated Fat; 35g Protein; 19g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 725mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007