Serves: 8
Total Calories: 129

1/5 broiler-fryer chicken, (Cook about 4 pounds but used much less)
2 quarts water
1 onion, peeled and quartered
2 carrots, sliced
4 stalks celery, including tops, coarsely chopped
1/2 lemon (juice of 1/2 lemon)
2 sprigs parsley, fresh
2 sprigs dill weed, fresh
1/4 teaspoon black pepper, freshly ground
1 teaspoon salt
Matzo Balls (recipe follows)

I love Matzo Ball Soup and so do my boys.

1. Clean the chicken and place it in a deep soup pot. Add water and the remaining ingredients except Matzo Balls. Bring to a boil, then simmer, covered, until the chicken is tender, about 2 hours. Remove the chicken, strain the soup, and chill.
2. Skim off the fat that rises to the top of the chilled soup. Reserve the cooked chicken for other recipes, like Chinese Chicken Salad. Reheat soup and add Matzo Balls, cooking as directed in recipe.

Food exchanges per 1-cup serving: 2 lean MEAT, 1 VEGETABLE

Nutritional Facts:

Serves: 8
Total Calories: 129
Calories from Fat: 3

More Recipes from the The Kids, Food and Diabetes Family Cookbook Cookbook:
Baked Beans
Baked Macaroni and Cheese
Chili Deluxe with Vegetables
Coleslaw
Corn Chowder
Egg Drop Soup
German Potato Salad
Greek Lemon Soup
Lentil Soup
Manhattan Clam Chowder
Matzo Ball Soup
Matzo Balls
Minestrone
Mini Pizzas
Navy Bean Soup
New Potato Salad
Open-Faced Tuna Melts
Pita Pockets
Potato and Turnip Soup
Sloppy Joes
Special Fruited Coleslaw
Split Pea Soup
Turkey Chili
Vegetable Soup
Vegetable-Beef Soup