Chicken Soup

Name: Chicken Soup Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8
Ingredients: 1 package of Chicken Leg Quarters (2 quarters - thigh and leg); 1 cup Carrots chopped; 1 Onion; 2 stalks Celery; 1 TBSP Herbes de Provence (alternately use a tsp each of sage rosemary and thyme); 1/4 tsp Morton Lite Salt Mixture; dash of Black Pepper; 10 cups Water; 1 cup Frozen Peas

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 8

Ingredients

1 package of Chicken Leg Quarters (2 quarters - thigh and leg) 1 cup Carrots, chopped1 Onion2 stalks Celery1 TBSP Herbes de Provence (alternately use a tsp each of sage, rosemary and thyme)1/4 tsp Morton Lite Salt Mixture dash of Black Pepper10 cups Water1 cup Frozen Peas

Directions

Place all the ingredients in a pot. Mix. Heat until chicken is cooked all the way through. Remove bones from chicken. (If you are making this with dumplings, this is the time to put them in the pot. Don't add peas/chicken until dumplings are finished.) Add the chicken back, along with the peas. Cook until peas are warm.
Enjoy.

Serving Size:�makes 8 1.5-cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 86.2
Total Fat: 3.9 g
Cholesterol: 18.8 mg
Sodium: 182.3 mg
Total Carbs: 4.8 g
Dietary Fiber: 1.5 g
Protein: 5.2 g

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