Lemony Chicken Vegetable Soup
Serve with crusty French bread.
Servings: 6

4 chicken boneless skinless breasts halves
7 cups low sodium chicken broth
1 lemon, juice and grated rind
1 large yellow onion, chopped
2 cloves garlic, pressed
2 cups frozen corn
2 large tomatoes, chopped
1/2 cup chopped green onion
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.

Bring chicken broth to a simmer, add chicken pieces, 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.

Per Serving: 218 Calories; 2g Fat (6.5% calories from fat); trace Saturated Fat; 34g Protein; 20g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 666mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit.

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