Slow Simmered Chicken Soup
Serve with crusty warm bread.

Serves: 10

• 1 1/2 pounds boneless, skinless chicken thighs and breasts
• 2 parsnips, peeled and chopped
• 1 medium bulb garlic, cloves separated and peeled
• 2 large onions, chopped
• 5 medium carrots, chopped
• 2 zucchini, chopped
• 1/2 cup chopped fresh parsley
• 2 stalks celery, diced
• 2 potatoes, peeled and chopped
• 1 sweet potato, peeled and cubed
• 1 dry packet chicken vegetable soup mix
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 8 cups water
• 1 ¾ cup white wine
• Salt and pepper to taste

In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Per Serving: 221 Calories; 2g Fat (7.1% calories from fat); trace Saturated Fat; 19g Protein; 27g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 427mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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