Recipe: Homemade Cream of Chicken Soup (low fat)

CREAM OF CHICKEN SOUP
1 (3 1/2 pound) chicken, quartered
1 large onion, chopped
2 stalks celery
1 cup diced carrots
1 teaspoon salt (optional)
1/2 teaspoon white pepper
6 cups water
2 red potatoes, skins on, diced
1/3 cup quick-mixing flour
1/2 cup fat-free milk
1 12 oz. can evaporated fat-free milk, scalded
1/4 cup chopped chives (fresh or dried)

TO PREPARE THE CHICKEN BROTH:
Place chicken, onion, celery, carrots, salt, pepper, and water in pot. Bring to boil, cover, and reduce heat. Simmer 1 1/2 hours. Remove chicken from broth. Strain liquids, reserving vegetables. Place broth in refrigerator until fat has hardened.

WHEN READY TO PREPARE THE SOUP:
Remove fat. Remove skin from chicken. Chop meat. Bring broth to boil. Add potatoes and cook 10 to 15 minutes.

Add reserved vegetables. Add chicken.

Beat flour into 1/2 cup milk. Add evaporated milk. Stir in flour-milk mixture. Cook 10 minutes. Stir in chives.

Servings: 10

Exchanges Per Serving:
Very Lean Meat Exchange - 3,Starch Exchange - 1,Fat Exchange - 1/2

Calories - 220, Calories from Fat - 45, Total Fat - 5g, Saturated Fat - 2g,
Cholesterol - 66mg, Sodium - 331mg, Without Added Salt - 119mg, Carbohydrate - 16g, Dietary Fiber - 1g, Sugars - 1g, Protein - 26g

Source: The Great Chicken Cookbook for People with Diabetes by Beryl M. Marton