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HEALTH SOURCE
Get Healthy Tri-State: Vegetable chicken soup good on fall day
HUNTINGTON -- This recipe for vegetable chicken soup comes from King's Daughters Medical Center's weloveyourheart.com.
Ingredients needed are:
1 bay leaf
21/2 quarts of water
1 chicken, skinned
1 potato, diced
2 carrots, cut
3 stalks celery, cut
1 onion, cut
1/2 teaspoon of Mrs. Dash.
Boil cut up chicken in water for 3/4 hour. Set to cool overnight. Boil vegetables till nearly done. (Remove bay leaf after cooking the chicken.) Refrigerate until next day. Next day, take fat off top of chicken. Debone chicken and add several pieces to the broth. Add vegetables and about 1/2 teaspoon of salt free Mrs. Dash. Boil together until vegetables soften. Serve with salt free crackers.
This recipe makes 12 servings with 54 calories per serving, 1 gram of total fat, 19 milligrams of cholesterol, and 35 milligrams of sodium.
