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[Obesity Discussion]

CHICKEN NOODLE SOUP

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:40:00

Calories: 284
Fat: 5 grams
Protein: 49 grams
Carbohydrates: 8 grams
Fiber: 4 grams
Net Carbs: 3 grams
2 1/2 to 3 pound chicken, quartered
1 large onion, diced (1 1/2 cup)
2 carrots, cut in 1-inch pieces (1 cup)
2 ribs celery, cut in 1-inch pieces (1 cup)
2 1/4 cans (14.5 ounces each) reduced-sodium chicken
broth
4 ounces Atkins Spaghetti cuts, broken into 1-inch pieces
1 teaspoon lemon zest
1 teaspoon fresh lemon juice (1/4 lemon)
salt and freshly ground black pepper
1. In a large pot over high heat, bring chicken, onion,
carrots, celery and broth to a boil. Reduce heat to low
and simmer covered until chicken is cooked through,
about 35 minutes.
2. Meanwhile, bring a pot of salted water to a boil. Cook
spaghetti according to package directions.
3. Pour soup through a strainer into a smaller pot. Discard
the vegetables and place chicken in refrigerator. When
cool enough to handle, remove chicken from bone, cut
into 1/3-inch cubes and return to pot with spaghetti,
zest, juice, salt and pepper to taste. Over high heat
bring to a simmer to heat through, about 3 minutes.
A whisper of lemon zest and lemon juice give this soup its bright
flavor.

Atkins - Chicken Noodle Soup

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