Serves: 6
Total Calories: 653
1. Place onion, celery, and 1 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 carrot 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.
This Spicy Chicken Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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