* Exported from MasterCook *

CHICKEN SOUP ZUPPA DI POLLO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 0-5G Low Carb Soup Poultry


Amount Measure Ingredient -- Preparation Method
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4 lb chicken -- 2 k
2 celery stalks -- with leaves halved
2 sprigs parsley
2 carrots -- scraped
1 large ripe tomato -- (optional)
Salt and pepper

Have butcher clean chicken, but do not discard the feet. They add flavor to soup. Have butcher remove toes, then scald the feet and peel off the skin. Wash fowl thoroughly, place in a soup kettle, add skinned feet, and enough cold water to cover. Bring slowly to a boil. Skim surface. Add washed vegetables to pot, and seasonings. Cover tightly, and cook slowly until the fowl is tender, about 2 1/2 hours. Strain broth, and serve as desired. Enough for 6.



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Per Serving (excluding unknown items): 371 Calories; 26g Fat (63.7% calories from fat); 29g Protein; 4g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 139mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0

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