Recipes: Comfort Food

the recipes

january 2002

Comfort Food

Parvine's Chicken Soup

(makes 8 servings)

10	chicken thighs, about 3 1/2 pounds (1680 g) total
1	tablespoon olive oil
1	pound (480 g) onions, coarsely chopped
1	28-ounce (840 g) can no-salt-added canned whole tomatoes
4	cups (960 ml) low-fat, low-sodium canned chicken broth
	juice of 1 lemon
1	teaspoon dried crushed mixed Italian herbs
1	teaspoon paprika
	garlic powder, to taste
	freshly ground pepper, to taste
2	bay leaves
	salt, to taste (optional)
1/2	pound 240 g) small pasta such as corkscrews, shells, etc.

Clean chicken thighs, removing and discarding all skin and visible fat, leaving the bones.
Heat oil in a large soup pot. Add onion and cook over low heat for 3 minutes. Arrange the chicken thighs on top and cover with tomatoes and their juice, the broth, lemon juice, herbs, paprika, garlic powder, pepper, and bay leaves. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked and falling off the bone, about 1 hour.
Taste and add salt (if using) to taste. Add the pasta and continue to cook until pasta is tender, about 15 minutes.
To serve, ladle into soup plates.

Per serving:	303 calories (20% calories from fat), 29 g protein, 6 g total fat (1.5 g saturated fat), 31 g carbohydrates, 3 g dietary fiber, 94 mg cholesterol, 141 mg sodium, 635 mg potassium
Diabetic exchanges:	3 lean protein, 2 carbohydrate (1 1/2 bread/starch, 2 vegetable)

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