Serves: 6
Total Calories: 208
* Use Turkey or Chicken Broth (see below) as the base for this variation.
*Turkey or Chicken Broth:
1. Break the carcass into pieces place in large stockpot or Dutch oven with skin and other available parts and add water. Bring to boil, reduce heat, and simmer, uncovered, for 10 to 15 minutes, skimming off foam as it rises to surface. Add remaining ingredients, cover, and bring to boil. Reduce heat and simmer for 1 1/2 to 2 hours. Remove from heat and cool remove carcass and pick pieces of meat from bones.
2. Dice meat and refrigerate or freeze to use later. Strain the broth and refrigerate to allow fat to rise to surface. Lift off fat if using broth immediately. * Small amounts of leftover pork or veal bones can be included with the carcass for additional flavor when making broth. Add a bit of soy sauce, and a dash of dry sherry to your broth for a tasty treat. Small amounts of shredded chicken add an interesting texture.
This Chicken Soup Oriental recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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