Featured Cookbook

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1. Mulligataway

2. Tortellini Chicken Soup

3. Creamy Chicken Curry Stew

Book Description

Gathering favorite recipes from ten inventive chefs, 1,001 Low-Fat Soups and Stews offers everything from old standbys and classics (slimmed down for today's health-conscious eaters) to boldly seasoned chilis, chowders, bisques, hearty vegetarian stews, fruit soups, and chilled soups. In addition to American dishes, there are favorites from Asia, the Caribbean, Africa, and Europe, including Lobster and Shrimp Chowder, Moroccan Chicken Stew with Couscous, Cuban Black Bean Soup, Boeuf Bourguignon,

... (more)

1,001 Low-Fat Soups & Stews: From Elegant Classics to Hearty One-Pot Meals

Authors:

Date: October 2000

ISBN: 157284034X

Publisher: Surrey Books

Paperback

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The homemade tortellini make this soup extra-special. Tortellini can be made ahead of time and frozen until ready to use.

Makes 12 servings (about 1 cup soup)

• 2 small chickens (about 21/2 pounds each), cut up

• 2 quarts water

• 1 onion, quartered

• 2 carrots, sliced

• 1 rib celery, sliced

• 1 teaspoon dried oregano leaves

• 1 bay leaf

• Chicken Tortellini (recipe follows)

• 1/4 cup chopped parsley

• Salt and pepper, to taste

• 1/4-1/2 cup (2 ounces) grated fat-free Parmesan cheese

1. Place chickens, water, onion, carrots, celery, oregano, and bay leaf in large saucepan. Heat to boiling; reduce heat and simmer covered, until chicken is tender, about 40 minutes. Strain broth and reserve. Remove meat from chicken bones, separating dark meat. Chop enough dark meat to measure 3/4 cup and reserve for tortellini; dice remaining meat and place in broth. Discard bones, vegetables, and bay leaf. Cool broth; refrigerate, covered, until ready to use.

2. Remove all fat from surface of broth. Heat to boiling; add Chicken Tortellini and simmer until they float to the top and are al dente, 5 to 7 minutes. Stir in parsley; season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.

Chicken Tortellini

Makes 48 tortellini

• 1 1/2 cups all-purpose flour

• 1 egg

• 1 egg white

• 2 teaspoons olive oil

• 1 teaspoon salt, divided

• 3/4 cup chopped dark chicken meat (reserved in Step 1 above)

• 2 tablespoons grated fat-free Parmesan cheese

• 1 egg yolk

• 1/2 teaspoon grated lemon rind

• Pinch ground nutmeg

• Dash white pepper

1. Place flour in large bowl. Make well in center; add egg, egg white, oil, and 3/4 teaspoon salt. Mix until dough can be formed into a ball. Knead on lightly floured pastly board or counter until very smooth and elastic, about 10 minutes.

2. Let stand, covered, 10 minutes.

3. Mix chicken, Parmesan cheese, egg yolk, lemon rind, remaining 1/4 teaspoon salt, nutmeg, and pepper.

4. Divide dough in half. Roll one half on lightly floured board into 10-inch round. Cut into twenty-four 2-inch circles. Place 1/4 teaspoon chicken mixture in center of each circle. Moisten edges with water. Fold in half; seal edges. Shape into rings, stretching slightly and shaping around finger. Press tips together to seal. Re- peat with remaining dough and filling. Refrigerate, covered, until ready to use, up to 24 hours, or freeze no longer than 2 months.

Per Serving Calories: 227
% Calories from fat: 27
Protein (gm): 23.9
Carbohydrate (gm): 15.7
Fat (gm): 6.7
Saturated fat (gm): 1.7
Cholesterol (mg): 95.7
Sodium (mg): 294
Exchanges
Milk: 0.0
Veg.: 0.0
Fruit: 0.0
Bread: 1.0
Meat: 3.0
Fat: 0.0

More From This Book:

1. Mulligataway

2. Tortellini Chicken Soup

3. Creamy Chicken Curry Stew

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