Ingredients:
|
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved |
water to cover
salt and pepper, to taste
chicken bouillon (optional)
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Directions:
| 1. | Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). |
| 2. |
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve. This recipe makes 10 servings at approximately 150 calories per serving. That would be 3 Weight Watcher points, and practically no carbs. Excellent recipe to make and freeze in single serving containers for lunch packs or a great snack. |
