Serves: 6
Total Calories: 669

1 onion small, chopped
4 ribs celery chopped
5 carrots pared
6 cups chicken broth
1/2 teaspoon lemon peel grated
2 tablespoons lemon juice fresh
2 tablespoons tomato purée
1/2 teaspoon cumin ground
1/2 teaspoon turmeric ground
1/4 teaspoon thyme dried, crushed
1/4 teaspoon allspice ground
1/4 teaspoon cinnamon ground
1 1/2 cups chicken cooked diced meat*
Salt and freshly ground pepper to taste
parsley Minced fresh

Place onion, celery, and 3 chopped carrots in a large saucepan with chicken broth. Simmer, covered, for 40 minutes. Strain and reserve broth. Purée vegetables with a little broth in blender or food processor. Return purée to saucepan with strained broth. Dice remaining 2 carrots and add to broth along with lemon rind and juice, tomato purée, cumin, turmeric, thyme, allspice, and cinnamon simmer 10 minutes. Add chicken during the last 5 minutes or cooking to heat through. Taste for additional seasoning. Serve with a sprinkling of parsley.

* Use leftover chicken from Chicken Broth recipe.

Nutritional Facts:

Serves: 6
Total Calories: 669
Calories from Fat: 43

More Recipes from the Recipes For Healthy Living Cookbook:
Broccoli Chowder
Chicken Broth
Spicy Chicken Soup
White Gazpacho