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Chicken Noodle Soup
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This chicken noodle soup gets its bright flavor from a whisper of lemon zest and squeeze of lemon juice. If you wish, substitute one can of reduced-sodium chicken broth for 1-1/2 cups of the water.
2-1/2 to 3 pound chicken, quartered
1 large onion, diced
2 carrots, cut in 1-inch pieces
2 ribs celery, cut in 1-inch pieces
4 ounces low carb spaghetti cuts, broken into 1-inch pieces
1 teaspoon lemon zest
1 teaspoon lemon juice (optional)
1-3/4 teaspoons salt
1/4 teaspoon freshly ground pepper
Place chicken, onion, carrots, celery and four cups of water in a large pot. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes, or until chicken is cooked through.
Meanwhile, bring a pot of salted water to a boil. Cook spaghetti according to package directions.
Pour soup through a strainer into a smaller pot. Reserve chicken and discard vegetables. When cool enough to handle, remove chicken from bone and cut into 1/3-inch cubes.
Add chicken cubes, spaghetti, lemon zest, juice, salt and pepper to the pot. Stir well; cook two to three minutes over low heat to heat through.
Servings: 4
Carbohydrates: 8 grams
Net Carbs: 3.5 grams
Fat: 5.5 grams
Calories: 284
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