Hearty Chicken Soup
- 1 of 2 Place chicken in large soup pot that's not too wide. Cover with water. Add celery, onion and carrot. Bring to boiling. Reduce heat; add bay leaves and simmer, uncovered, for 1 hour 15 minutes, skimming scum as it rises to top.
- 2 of 2 Remove chicken from pot. Strain stock through colander lined with double-thickness dampened cheesecloth; reserve. Discard strained solids. Clean out pot. Return stock to pot. When cool enough to handle, skin and bone chicken. Cut in bite-size pieces.
- 1 of 1 Add celery, carrot and onion to stock. Simmer 20 minutes or until vegetables are tender. Add cabbage and bouillon; simmer 5 minutes. Add peas. Turn off heat. Let soup stand for 30 minutes. Add shredded chicken, pepper and butter. Gently reheat if necessary.
Servings Per Recipe: 8
Per Serving: 8 g Fat, total, 15 g carb., 67 mg chol., 799 mg sodium, 23 g pro., 225 kcal cal.