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CHICKEN NOODLE SOUP |
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Ingredients:
- 2
1/2 to 3 pound chicken, quartered
- 1
large onion, diced
- 2
carrots, cut in 1-inch pieces
- 2
ribs celery, cut in 1-inch pieces
- 4
ounces Atkins Spaghetti cuts, broken into 1-inch
pieces
- 1
teaspoon lemon zest
- 1
teaspoon lemon juice (optional)
- 1
3/4 teaspoons salt
- 1/4
teaspoon freshly ground pepper
Method of Preparation:
| Step 1: |
Place chicken, onion,
carrots, celery and four cups of water in a
large pot. Bring to a boil over high heat. Reduce
heat to low and simmer 35 minutes, or until
chicken is cooked through.
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| Step 2: |
Meanwhile, bring
a pot of salted water to a boil. Cook spaghetti
according to package directions.. |
| Step 3: |
Pour soup through
a strainer into a smaller pot. Reserve chicken
and discard vegetables. When cool enough to
handle, remove chicken from bone and cut into
1/3-inch cubes. |
| Step 4: |
Add chicken cubes,
spaghetti, lemon zest, juice, salt and pepper
to the pot. Stir well; cook two to three minutes
over low heat to heat through. |
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