Old-Fashioned Chicken Noodle-Less Soup with Winter Vegetables
This recipe serves: 8
Preparation time: 20 mins
Cooking time: 40 mins
Ingredients
6 chicken breasts with the bone, about 3 pounds total
3 celery ribs, finely chopped
1 large onion, diced
1/2 cup chopped parsley
3 parsnips, peeled and thinly sliced
3 carrots, peeled and thinly sliced
12 cups low-sodium chicken broth
salt to taste
freshly ground black pepper
Cooking Instructions
Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes.
Meanwhile, discard the bones from the chicken and chop the meat into small pieces.
Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.
Nutrition Facts
350 calories
29 carbs
Remember your portion sizes. Post WLS patients should only consume around 1/2 cup portions, which would also decrease the calorie and carbs from this recipe…