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CHICKEN VEGETABLE SOUP
Ingredients
3
1
1
2
2
1
2
2
1
2
qts.
/2
/2
Spring water
Small whole chicken (skinned and defatted)
Spanish onion
Stalks celery
Cloves garlic
1/2 c.
c.
c.
Diced carrots
Fresh string beans
Zucchini (thick slices)
Bunch cilantro or parsley
Potatoes (skinned and diced)
lg.
1
.
.
Cut up chicken and remove skin and visible fat.
2
Simmer chicken, onion, celery, and garlic for 45 minutes. Add pota-
toes and carrots and simmer for an additional 15 minutes.
3.
Add the string beans, zucchini and cilantro and cook until the string
beans are tender.
Highly nutritious soup, and very low in calories. May be refrigerated for a
week.
This makes 20 servings.
1
14
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