Spring Chicken Soup

Soup is not just for wintry months! This light and fresh-tasting chicken
soup, with a hint of mint and lemon, makes an ideal springtime entree.

Makes 4 servings

One 2-pound 4-ounce chicken, cut into 8 equal pieces
4 medium carrots
6 ounces parsnips
6 large garlic cloves, crushed
2 bay leaves
1/2 teaspoon salt
1 cup low-sodium chicken broth
1 cup thawed frozen tiny green peas
2 tablespoons minced fresh mint leaves
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper

In large pot or Dutch oven, combine chicken, carrots, parsnips, garlic,
bay leaves, salt and 3 quarts water; bring liquid to a boil. Reduce heat
to low; simmer 1 hour, until chicken is cooked through and juices run clear
when pierced with fork. With slotted spoon, transfer chicken, carrots and
parsnips to cutting board; let cool. Meanwhile, simmer liquid 30 minutes;
remove and discard garlic and bay leaves. Transfer liquid to 3-quart
container; refrigerate, covered, until fat congeals on top. Remove and discard
congealed fat. Remove and discard skin and bones from cooled chicken;
cut into bite-size pieces. Slice carrots and parsnips. In same pot, combine
broth, peas, mint, zest, juice, pepper, cooked chicken, sliced carrots and
parsnips and reserved liquid; bring liquid to a boil. Reduce heat to low;
simmer 5 minutes, until peas are cooked through and mixture is heated.


POINTS:  7.5 (5.5)

PER SERVING:  288 Calories, 7 g Total Fat, 2 g Saturated Fat,
480 mg Sodium, 27 g Total Carbohydrate,
7 g Dietary Fiber, 30 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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