Parvine’s Chicken Soup – Per serving: 303 calories (20% calories from fat), 29 g protein, 6 g total fat (1.5 g saturated fat), 31 g carbohydrates, 3 g dietary fiber, 94 mg cholesterol, 141 mg sodium, 635 mg potassium
10 chicken thighs, about 3 1/2 pounds (1680 g) total
1 tablespoon olive oil
1 pound (480 g) onions, coarsely chopped
1 28-ounce (840 g) can no-salt-added canned whole tomatoes
1/2 pound 240 g) small pasta such as corkscrews, shells, etc.
Clean chicken thighs, removing and discarding all skin and visible fat, leaving the bones.
Heat oil in a large soup pot. Add onion and cook over low heat for 3 minutes. Arrange the chicken thighs on top and cover with tomatoes and their juice, the broth, lemon juice, herbs, paprika, garlic powder, pepper, and bay leaves. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked and falling off the bone, about 1 hour.
Taste and add salt (if using) to taste. Add the pasta and continue to cook until pasta is tender, about 15 minutes.
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