Title: The Best Old-Fashioned Chicken Soup
Categories: Soups, Poultry, Vegetables, Low fat
Yield: 6 Servings

2 1/2 lb Chicken cut into serving pie
Sprinkle w/pepper/pa
Onion powders
1 Leek -- white & 1 1/2"
Green
Thinly sliced
1 lg Onion -- chopped
4 Cloves garlic -- minced
1 lb Stewed tomatoes --
Chop/undrain
6 Carrots -- peeled/thinly
Slice
1 Stalk celery -- thinly
Sliced
6 c Chicken broth
White pepper to taste
2 md Potatoes peel/cube/co
2 tb Parsley or chives --
Chopped

In a 9x13-inch baking pan, bake chicken at 350-degrees for 40 minutes.
(This seals in the juices ab takes the place of browning the chicken in
oil, reducing the amount of oil needed. It also will defat the chicken).
Meanwhile, in a Dutch oven casserole, cook together the next 8 ingredients
for 40 minutes. Add the chicken to the casserole, discarding the skin,
bones and fat in the pan. Continue cooking for 15 minutes, or until chicken
is tender. Add the potatoes and heat through. Sprinkle with parsley or
chives, if desired. Serves 6 as dinner and 12 as an accompaniment to
dinner. (About 235 calories per serving-serving 6) (About 117 calories per
serving-serving 12)

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip