Hearty chicken soup

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Canola oil
1 cup Onion, finely diced
½ cup Celery, finely diced
1 Inch cinnamon sticks
12 Whole black peppercorns
1¾ pounds Chicken breasts (approx.
3-1/2 oz per serving)
Skinned, all visible fat removed and cut
Into pieces
3 teaspoons Garlic, minced
3 teaspoons Ginger root, minced
¼ teaspoon Salt (optional)
¼ teaspoon Ground turmeric
2 cups Tomatoes, fresh OR canned without salt, blended
6 cups Water
½ pounds Potatoes, peeled and cut into 12 pieces
½ cup Cilantro, chopped
2 tablespoons Lemon juice

Directions

1. In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown.

2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally.

3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook for 15 minutes or until the potatoes are done.

4. Add lemon juice, mix and serve.

Note: Please discard whole spices while eating. Nutrient Analysis (per serving): 167 calories 19½ g protein 14½ g carbohydrates 3⅗ g total fat ½ g saturated fat 43.9 mg cholesterol 156⅗ mg sodium with salt included is 66.3 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs.

Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93

Related recipes