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CHICKEN SOUP

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3          pounds chicken, skinless light meat cut in pieces
4          quarts water
2          bay leaves
1/2       teaspoon pepper
1          teaspoon paprika
3          cloves crushed garlic
3          medium sliced carrots
3          stocks chopped celery
1          medium chopped onion
2          sliced leeks
2          sprigs parsley
1/2       tablespoon olive oil

Heat the oil in a large, heavy based pan. Sauté the onions and garlic for 3-4 minutes. Add the water, paprika, salt, pepper and bay leaves. Bring to a boil, cover and simmer for 2 hours. Remove from the heat, cut the chicken into small pieces and remove the bones. Return the chicken to the pan and add the carrots, celery, onions and parsley. Simmer for another hour. Serve hot.

Notes: Excellent source of Vitamin C, A, B6, B12, B2, Niacin, Calcium, Iron and Zinc.
Good source of Vitamin B1 and Folacin.

Serves 4
Prep Time: 0:10
Cooking Time: 3:00
Total Calories 332
Protein 48g
Carbohydrate 25g
Fat 6g
Cholesterol 99mg
Dietary Fiber 6g
%Calories from Fat 16%

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