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Soup: Granny’s Spicy Soup - 12

Source of Recipe

Down-Home Diabetic Cookbook


Recipe Introduction

NOTE: Soup gets its name from the pickling spices, not from being hot. Exchanges
Serves: 12

1 broiler-fryer chicken (about 4 lbs), cut up
2 qts. water
5 celery ribs with leaves, diced
2 medium carrots, diced
1 large onion, diced
1-1/2 tsp. pickling spices
4 low-sodium chicken bouillon cubes
1/4 tsp. pepper
1 c. uncooked noodles

Place chicken and water in a large soup kettle. Cover and bring to a boil; skin fat. Reduce heat, cover and simmer for 2 hours or until chicken falls off bone. Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion.

Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.

One 1-cup serving equals: 114 calories…74 mg sodium…32 mg cholesterol…9 gm carbohydrate…14 gm protein…3 gm fat ++++ 1 lean meat…1 vegetable…1/2 starch ++++