Chicken Soup

2 bone-in Chicken Breasts (skin and fat removed)
2 32oz cartons fat free Chicken Stock
4 cups Water
1 Parsnip, halved lengthwise
1 Turnip, halved lengthwise
1 small Onion, peeled and halved
2 Celery stalks, cut in half
1 Carrot
1 Bay leaf

6 Carrots, cut into bite size pieces

1 handful of Parsley, chopped
Salt and Pepper to taste



In a large soup pot, bring the chicken, chicken stock and water to a boil and then lower back down to a simmer.

Add the parsnip through the bay leaf and let simmer for about 2 hours, covered.

Fish out the chicken and vegetables with a mesh strainer. Set the chicken aside to cool.

Add in the carrot pieces and let cook for another 20-30 minutes or until tender.

Tear 1/2 to a whole chicken breast into bite size pieces (the rest can be turned into chicken salad or for any other recipes you need it for).

 Add in the chicken pieces, parsley and add salt and pepper

Finish with Matzoh bowls or any type of noodles you like.


Total Fat- 0