Soup Recipes

CHICKEN IN THE POT Prep: 15 min Cook: 1 hour For 4 servings:
1 chicken, about 4 lbs. each	3 large carrots, scraped and cut into 1 inch strips
2 celery stalks, cut into 1 inch strips	1 large turnip, peeled and cut into 1 inch strips
3/4 lb. thin egg noodles	2 cups leek, coarsely chopped, including some green
2 quarts chicken stock	3 parsnips, scraped and cut into 1 inch strips
Place all ingredients (except noodles) in a pot just large enough for chicken to be covered with liquid. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer 1 hour, occasionally skimming film from top. Cook noodles in a separate pot of boiling salted water 5-6 minutes until al dente. Drain and divide into serving bowls. Carve chicken into individual portions and add to serving bowls. Pour broth and vegetables into each serving bowl. This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only. Per serving: Calories: 648, fat 30.1g, 42% calories from fat, cholesterol 162mg, protein 41.3g, carbohydrates 51.7g, fiber 6.0g, sugar 7.8g, sodium 1109mg, diet points 14.8. Recipe provided by www.MealsForYou.com Copyright: Point of Choice, Inc.

HOMESTYLE CHICKEN BARLEY SOUP Prep: 10 min Cook: 50 min For 4 servings:
1-1/2 tsp. vegetable oil	1/2 cup onion, chopped
1/2 cup carrots, chopped	1/2 cup celery, sliced
2-1/2 cups water	1 cup chicken stock
1/4 cup pearled barley	1/4 lb. cooked chicken
Heat oil in a heavy saucepan or Dutch oven over medium heat. Sauté onions, carrots and celery ingredients 4-5 minutes until onions are tender. Add remaining ingredients, except chicken. Increase heat to high and bring to a boil. Reduce heat to low and simmer 40 minutes, stirring occasionally. Add cooked chicken and continue to simmer 5-10 minutes or until chicken is heated through and barley is tender. This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only. Per serving: Calories 131, fat 3.3g, 23% calories from fat, cholesterol 24mg, protein 11.8g, carbohydrates 13.5g, fiber 3.0g, sugar 2.2g, sodium 245mg, diet points 2.8. Recipe provided by www.MealsForYou.com Copyright: Point of Choice, Inc.

CHICKEN SOUP WITH KNIDLACH Prep: 20 min Cook: 3 hours For 4 servings:
1 stewing chicken, about 6 lbs. each, including neck and giblets, discarding liver and fat from cavities	2 large onions, halved
3 carrots, scraped and cut into large chunks	15 sprigs parsley
1 lb. black peppercorns, crushed	4 eggs, lightly beaten
1/2 cup water or seltzer	1/4 cup plus 2 Tbs. schmaltz or oil, melted
2 tsp. fresh ginger, grated	1/8 tsp. nutmeg, grated
3 Tbs. parsley, minced	1 cup matzo meal
Place first 4 ingredients in a stockpot and barely cover with cold water. Bring to a boil. Immediately reduce heat to barely a simmer, skimming foam. Stir in peppercorns. Partially cover and simmer about 2 hours, skimming occasionally, until chicken is cooked through. Transfer chicken to a platter. Remove meat from bones when cool enough to handle. Reserve meat. Return bones and skin to the simmering soup and cook another 1 hour or so. Strain soup into a bowl and discard everything in the strainer. Cool and return chicken meat to soup. Refrigerate overnight. Remove the fat that has hardened on the surface. Combine eggs, water, schmaltz and salt and pepper to taste in a bowl. Add ginger, nutmeg and minced parsley. Gradually stir in matzo meal. Cover and refrigerate at least 1 hour. Bring a large pot of water to a boil. Using about 2 tablespoons for each ball, form matzo balls with moistened palms. Drop balls into boiling water. Cover and simmer about 30 minutes. Heat chicken soup over medium heat. Season with salt and pepper to taste. Serve kneidlach in soup. This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only. Per serving: Calories 557, fat 38.7g, 63% calories from fat, cholesterol 224mg, protein 33.7g, carbohydrates 17.6g, fiber 2.2g, sugar 5.3g, sodium 165mg, diet points 14.4. Recipe provided by www.MealsForYou.com Copyright: Point of Choice, Inc.

MUSHROOM-BARLEY SOUP II Prep: 10 min Cook: 50 min For 4 servings:
1 Tbs. unsalted butter	1 medium onion, diced
1/2 lb. fresh mushrooms, sliced	1/2 cup pearled barley
4 cups vegetable stock	1/4 cup plus 2 Tbs. skim milk
1 Tbs. all purpose flour
Melt butter in a heavy saucepan over medium-high heat. Sauté onions and mushrooms 3-4 minutes, or until softened. Add barley, stock and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 30 minutes. Combine milk and flour in a jar with a tight-fitting lid. Stir into barley mixture and simmer 15 minutes until slightly thickened. Per serving: Calories 171, fat 4.2g, 21% Calories from fat, cholesterol 8mg, protein 5.6g, carbohydrates 29.9g, fiber 5.9g, sugar 4.2g, sodium 290mg, diet points 3.1. Recipe provided by www.MealsForYou.com Copyright: Point of Choice, Inc.