Recipe - Lemon Chicken Soup With Spinach And Pasta

1 tablespoon Olive oil
1 Onion; chopped
4 cup Garlic; minced
4 Celery stalk; chopped fine
2 Carrot; minced
1 Red bell pepper; chopped
8 cup Fatfree chicken broth
2 cup Shell pasta; (small)
2 cup Cooked chicken; cubed
2 tablespoon Fresh lemon juice
2 teaspoon Lemon peel; grated
6 cup Fresh spinach; stems removed
Salt and pepper; to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8
minutes. Add broth and bring to a boil. Reduce to simmer and cook about 20
minutes.
2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I
cook pasta in water rather than broth so the pasta won't soak up all my
homemade broth,. If you want, add pasta to broth after 20 minutes, cook 10
minutes and go to step 3. You will probably need to add more broth or water
to soup.)
3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until
spinach just wilts. Season with salt and pepper.
Makes 8 2cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.
Recipe By : Adapted from Bon Appetit

Posted to Digest eatlf.v096.n183

Date: Wed, 09 Oct 1996 16:39:32 0500

From: Kathie Briggs kjbriggs@voyager.net