Hearty Herbed Chicken Soup - 21g Carbs, 5g Fiber
From Denise Austin’s Morning Stretch
Warm Up With Hearty Chicken Soup!
Chicken is an excellent way to keep your diet steady and
predictable. The veggies in this soup add good-for-you
carbs to keep your energy level high!
Makes 12 cups
4 skinless, bone-in chicken breast halves, well trimmed (about 2 lb)
2 large garlic cloves, minced
1 Tbsp chopped fresh thyme
1/4 tsp freshly ground black pepper
1/2 tsp salt, divided
5 cups chicken broth
1 cup water
3 medium carrots, cut into 1" pieces
2 medium white turnips, peeled and cut into wedges
3 celery stalks with leaves, cut into 1" pieces
2 medium onions, cut into wedges
1/2 cup chopped fresh flat-leaf parsley
With kitchen shears, cut the chicken breasts in half crosswise.
In a cup, mix the garlic, thyme, pepper, and 1/4 teaspoon salt.
Rub the mixture all over the chicken and place the chicken in a
Dutch oven.
Add the broth, water, carrots, turnips, celery, onions, and the
remaining 1/4 teaspoon salt. Cover and bring to a boil over high
heat. Reduce the heat to low and simmer for about 45 minutes, or
until the vegetables are tender and the chicken is no longer pink.
Remove the chicken from the soup; cut into bite-size pieces,
removing the bones. Return the meat to the pot.
Stir in the parsley and ladle into deep soup bowls.
Per 2 cups:
323 Calories, 5g Fat, 21g Carbs, 48g Protein, 5g Fiber,
1,490mg Sodium
Note: Use low sodium chicken broth or better yet make your
own to cut down on the sodium. Take care, Gloria