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[Obesity Discussion]

HOMEMADE CHICKEN SOUP

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 1:00:00

Calories: 77
Fat: 1 grams
Protein: 14 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
2 large stalks celery
2 carrots, peeled (optional
2 onions, quartered
1 parsnip, peeled
3 sprigs parsley
1 whole stewing hen or chicken (about 5 pounds), cut into 8
pieces, breast meat reserved
10 black peppercorns
2 bay leaves
1 tablespoon kosher salt
1. Finely chop 2 tablespoons each of celery, carrot, onion
and parsnip and set aside. Place large vegetable
pieces, parsley, chicken (except reserved breast meat),
peppercorns, bay leaves and salt in a large soup pot.
Add 2 quarts of cold water.
2. Bring to a rapid boil; skim off any foam that rises to the
surface, then lower to a gentle simmer. Cook 1 hour.
Discard all cooked solids with a slotted spoon. Strain
soup through a mesh strainer into a smaller soup pot.
3. Cut chicken breasts in half horizontally to make thin
cutlets. Bring soup to a boil. Add chicken breasts and
finely chopped vegetables to soup; cover and remove
from heat. Allow to sit 10 to 15 minutes, until chicken is
cooked through and vegetables are tender. Cut chicken
into thin slices before serving.
This soup retains the flavor of carbohydrate-heavy aromatic
vegetables even after they have been discarded, leaving an
intensely flavored broth.

Atkins - Homemade Chicken Soup

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