Recipe - Hearty Chicken Soup

1 tablespoon Canola oil
1 cup Onion, finely minced
One half cup Celery, finely minced
1 Inch cinnamon sticks
12 Whole black peppercorns
1 Three fourths pound Chicken breasts (approx.
3One half ounce per serving)
Skinned, all visible fat
removed and cut
Into pieces
3 teaspoon Garlic, minced
3 teaspoon Ginger root, minced
One fourth teaspoon Salt (optional)
One fourth teaspoon Ground turmeric
2 cup Tomatoes, fresh OR canned
without salt, blended
6 cup Water
One half pound Potatoes, peeled and cut
into 12 pieces
One half cup Cilantro, chopped
2 tablespoon Lemon juice

1. In a saucepan, heat oil and saute onions, celery, cinnamon and
peppercorns until onions and celery are soft. Do not let onions brown.

2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well,
cover and cook for 15 minutes. Stir occasionally.

3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook
for 15 minutes or until the potatoes are done.

4. Add lemon juice, mix and serve.

Note: Please discard whole spices while eating. Nutrient Analysis (per
serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat
0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included
is 66.3 mg sodium with salt omitted

From: INDIAN RECIPES FOR A HEALTHY HEART From the Kitchen of Mrs.
Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0963023500 Shared
by: Karin Brewer, Cooking Echo, 9/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini