Atkins Chicken Recipes

Ingredients:

2 stalk celery
2 carrots, peeled
2 medium onion, quartered
1 parsnip, peeled
3 sprig parsley
1 each stewing hen/chicken, 8 pieces,

BREAST MEAT RESERVED

10 black peppercorns
2 leaf bay leaves
1 tbsp kosher salt

Instructions:

This soup retains the flavor of carbohydrate-heavy aromatic vegetables even
after they have been discarded, leaving an intensely flavored broth.

1. Finely chop 2 tbs each of celery, carrot, onion and parsnip and set
aside. Place large vegetable pieces, parsley, chicken (except reserved
breast meat), peppercorns, bay leaves and salt in a large soup pot. Add 2
quarts of cold water.

2. Bring to a rapid boil; skim off any foam that rises to the surface, then
lower to a gentle simmer. Cook 1 hour. Discard all cooked solids with a
slotted spoon. Strain soup through a mesh strainer into a smaller soup pot.

3. Cut chicken breasts in half horizontally to make thin cutlets. Bring
soup to a boil. Add chicken breasts and finely chopped vegetables to soup;
cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken is
cooked through and vegetables are tender. Cut chicken into thin slices
before serving.


Prep time: 15 minutes

Bake/Cook time: 1 hour

Carbohydrates: 1.5 grams

Net Carbs: 1 grams

Fiber: 0.5 grams

Protein: 14 grams

Fat: 1.5 grams

Calories: 77

Servings: 6