Summer Garden Soup
  • 1 (3 1/2-pound) broiler fryer, skinned
  • 2 quarts water
  • 1 stalk celery, cut into 2-inch pieces
  • 4 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 1 (16-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (1O-ounce) can tomatoes and green chiles, undrained
  • 1 medium onion, chopped
  • 1 medium-size green pepper, chopped
  • 1 cup fresh corn, cut from cob
  • 4 green onions, chopped
  • 2 1/2 teaspoons chili powder
  • 1 tablespoon chopped, fresh parsley
  • 1/4 teaspoon ground cumin
  • Trim excess fat from chicken; combine chicken and next 4 ingredients in a large Dutch oven. Bring to a boil. Cover; reduce heat; and simmer 30 minutes or until chicken is tender. Remove chicken; skim off fat from broth. Reserve broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
  • Combine reserved broth and remaining ingredients except chicken in dutch oven. Bring to a boil. Cover; reduce heat, and simmer 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, and cook until thoroughly heated.
  • Yield: 10 1-cup servings
  • Calories: 144
  • Protein: 17.8 g
  • Fat: 4.6 g
  • Carbohydrate: 8.2 g
  • Cholesterol: 50 mg
  • Sodium: 214 mg


BACK