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Atkins Chicken Noodle Soup
This chicken noodle soup gets its bright flavor from a whisper of lemon zest and squeeze of lemon juice. If you wish, substitute one can of reduced-sodium chicken broth for 1 1/2 cups of the water.
2 1/2 to 3 pound chicken, quartered
1 large onion, diced
2 carrots, cut in 1-inch pieces
2 ribs celery, cut in 1-inch pieces
4 ounces Atkins Spaghetti cuts, broken into 1-inch pieces
1 teaspoon lemon zest
1 teaspoon lemon juice (optional)
1 3/4 teaspoons salt
1/4 teaspoon freshly ground pepper
1. Place chicken, onion, carrots, celery and four cups of water in a large pot. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes, or until chicken is cooked through.
2. Meanwhile, bring a pot of salted water to a boil. Cook spaghetti according to package directions.
3. Pour soup through a strainer into a smaller pot. Reserve chicken and discard vegetables. When cool enough to handle, remove chicken from bone and cut into 1/3-inch cubes.
4. Add chicken cubes, spaghetti, lemon zest, juice, salt and pepper to the pot. Stir well; cook two to three minutes over low heat to heat through.
