Hearty chicken soup

Yield: 6 Servings

Ingredients:

1 tb Canola oil
1 c Onion finely diced
1/2 c Celery finely diced
1 Inch cinnamon sticks
12 Whole black peppercorns
1 3/4 lb Chicken breasts (approx.
3-1/2 oz per serving)

Instructions:

Skinned all visible fat -removed and cut Into pieces 3 ts Garlic minced 3 ts Ginger root minced 1/4 ts Salt (optional) 1/4 ts Ground turmeric 2 c Tomatoes fresh OR canned -without salt blended 6 c Water 1/2 lb Potatoes peeled and cut -into 12 pieces 1/2 c Cilantro chopped 2 tb 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