<img src="/images/videoicon.jpg" style="float: center; margin: 4px;" BORDER=0/>Watch Us Cook Chicken Soup

Diabetic Recipe - Heart Healthy Recipe

Yield: 16 servings

4 to 5 lbs of chicken pieces, skin removed

1 cup chopped celery

1 cup chopped onions

5 carrots, cut into 1/2-inch slices

Pinch of salt and pepper

1 Tbsp minced garlic (optional)

1 tsp sage

1 cup frozen corn

1 can whole tomatoes

2 quarts water

1 cup cooked yolk free whole wheat egg noodles

Place chicken pieces in a 4-quart Dutch oven or stockpot and sear both sides of each piece in olive oil. Add celery, onions, carrots, a pinch of salt and pepper, garlic, sage, corn, tomatoes (optional) and water and bring to a boil. Cover; simmer for 1 hour and 45 minutes or until chicken juices run clear.

Remove soup from heat and let it rest. Skim off and discard fat from soup. Remove chicken from Dutch oven. Cut meat from bones. Return meat to soup. Bring to a boil. Reduce heat to low; simmer uncovered, 10 to 15 minutes or until carrots are almost tender.

Add cooked noodles. If desired, garnish with chopped parsley.

Nutritional information (per serving): Calories 225; Total Fat 3.9 g; Cholesterol 77.6 mg; Sodium 427 mg; Carbohydrates 21 g; Fiber 3.5 g; Sugars 3.5 g; Protein 27.1 g

This recipe features Chef Andrew Pantano of Culinary Creations www.CulinaryCreations.com