Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb 5 oz chicken parts, skinned -and seasoning mix
1/4 ts Salt 2 Sprigs parsley
1 ds White pepper 3 Peppercorns
2 ts Margarine 1 ds Ground nutmeg
1 1/2 c Hot water 1 tb Lemon juice
1 md Celery rib, in pieces 1 Egg, beaten
1 md Leek, trimmed, split in 2 tb Evaporated skimmed milk
-half, washed 2 Thin lemon slices for
1/2 md Carrot, in pieces -garnish
1 Pkt instant chicken broth

Sprinkle chicken with salt and white pepper. Heat margarine in a 3-
quart saucepan until bubbly and hot. Reduce heat to low and add
chicken; cover and cook, turning chicken occasionally, for about 10
minutes (DO NOT BROWN). Add water, celery, leek, carrot, broth mix,
parsley, peppercorns and nutmeg and bring to a boil. Reduce heat to
low, cover, and let simmer until chicken is tender, 35 to 40 minutes.

Using a slotted spoon, remove chicken to serving plate and keep warm.
Set sieve over bowl and strain broth; discard solids and return broth
to saucepan. Stir in lemon juice. Combine egg and milk in small
bowl; gradually stir mixture into broth. Return chicken to pan and
cook over low heat until broth is thickened slightly. Serve
garnished with lemon slices.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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