Chicken Noodle Soup
1.1 to 1.4 kilograms chicken, quartered
1 large onion, diced
2 carrots, cut in 1-inch pieces
2 ribs of celery, cut in 1-inch pieces
960 ml reduced-sodium chicken broth
113 grams Atkins Spaghetti cuts, broken into 1-inch pieces
1 teaspoon lemon zest
1 teaspoon fresh lemon juice (1/4 lemon)
salt and freshly ground black pepper
1. In a large pot over high heat, bring chicken, onion, carrots, celery and broth to a boil. Reduce heat to low and simmer covered until chicken is cooked through, about 35 minutes.
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. Discard the vegetables and place chicken in refrigerator. When cool enough to handle, remove chicken from bone, cut into 1/3-inch cubes and return to pot with spaghetti, zest, juice, salt and pepper to taste. Over high heat bring to a simmer to heat through, about 3 minutes.
Per Serving:
Carbohydrates: 8 grams
Net Carbs: 3.5 grams
Fiber: 4.5 grams
Protein: 49 grams
Fat: 5.5 grams
Calories: 284