Hearty Chicken Soup
chicken, indian, soups
1 tablespoon canola oil
1 cup onion, finely diced
1/2 cup celery, finely diced
1 inch cinnamon sticks
12 whole black peppercorns
1 3/4 lb chicken breasts (approx.
1 3-1/2 oz per serving)
1 skinned, all visible fat removed an; d cut
1 into pieces
3 teaspoon garlic, minced
3 teaspoon ginger root, minced
1/4 teaspoon salt (optional)
1/4 teaspoon ground turmeric
2 cup tomatoes, fresh or canned without s; alt, blended
6 cup water
1/2 lb potatoes, peeled and cut into 12 pi; eces
1/2 cup cilantro, chopped
2 tablespoon lemon juice
1. In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown.
2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally.
3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook for 15 minutes or until the potatoes are done.
4. Add lemon juice, mix and serve.
Note: Please discard whole spices while eating. Nutrient Analysis (per serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat 0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included is 66.3 mg sodium with salt omitted
From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93
Yield: 6 servings