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| Chicken and Spinach Soup |
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| 1 broiler-fryer chicken (about 3 pounds) cut into quarters and skinned 6 quarts water 2 cups diced carrots 2 cups diced celery 1 cup diced onions 1/4 cup chopped fresh parsley 3 packages (10 oz. each) chopped spinach, thawed 1 (10 oz.) package frozen peas 4 eggs, lightly beaten Grated parmesean cheese Salt and Pepper to taste |
| In a large saucepot over high heat, place chicken and water. Bring to a boil, skimming top as necessary. Reduce heat to low, cover and simmer 40 to 45 minutes, or until chicken is tender. Remove chicken from broth, cool slightly and remove from bones. Cut into bite size pieces, set aside. To broth, add carrots, onions, and parsley, cook 20 minutes. Add spinach and peas, cook 15 minutes. Add reserved chicken. Heat through. Remove from heat. Stirring constantly, gradually add eggs. Season with salt and pepper. Top with cheese. Makes 20 servings. |
| 146 Calories 5g fat |
| Moonday's notes: This was delicious! It makes a lot, but it wouldn't take all that much to half the recipe (use a couple chicken breasts with the bones instead of the whole fryer, etc.). Also, this is really good if you top it with shredded low-fat mozerella cheese in addition to the parmesean. |
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