Chicken Soup with Lime
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 150 |
| pro | 21 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 39 mg |
| sodium | 819 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 2 |
| vit C | 5 |
| folate | 9 |
Poaching chicken creates an intense, clear broth. However, you can make an even quicker version using leftover chicken or turkey. Sprinkle soup with sliced warm tortillas and hot pepper sauce and serve with a romaine-and-avocado salad.
Ingredients
Preparation
Chop green onions; reserve white and green parts separately.
In large saucepan, bring chicken stock to simmer over medium heat. Add chicken and white parts of onions; cover and simmer until chicken is no longer pink inside, about 15 minutes.
Remove chicken; set aside. Add corn and oregano to pan; simmer for 5 minutes. Stir in lime juice.
Meanwhile, using 2 forks, shred chicken or use knife to thinly slice. Ladle soup into bowls; top with chicken and green parts of onions.
Additional information :
Variation
Chicken Soup with Tomato and Coriander: Omit green onions and oregano. Add 2 tbsp (25 mL) finely chopped fresh coriander to stock before poaching chicken. Add 1 tomato, seeded and diced, to soup along with corn. Serve sprinkled with 2 tbsp (25 mL) chopped fresh coriander.
Source : CanadianLiving Magazine: January 2003
- Keywords : Chicken; Chicken broth; Soup; Winter; Fall; Boil/Simmer;
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