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A top comfort food that brings you a nice amount of Vitamin A!

Ingredients



1 (4-pound) whole chicken

2 carrots, peeled, cut in 1-inch pieces

2 celery stalks, cut in 1-inch pieces

1 medium onion, peeled and sliced

6 garlic cloves, crushed

4 sprigs fresh flat-leaf parsley

2 teaspoons whole black peppercorns

2 bay leaves

6 cups water

1 1/3 cups chopped carrot

1 1/4 cups chopped onion

1 cup chopped celery

2 teaspoons salt

8 ounces uncooked orzo (rice-shaped pasta)

1/4 cup chopped fresh flat-leaf parsley

2 1/2 teaspoons grated lemon rind

1/4 cup fresh lemon juice

Lemon wedges (optional)

Coarsely cracked black pepper (optional)

Steps

Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

Nutritional Info

Calories: 235

Protein: 21.0g

Carbohydrates: 24.0g

Fat: 5.0g

Other Dietary Information

Fiber: 2.3g

Cholesterol: 53mg

Iron: 1.1mg

Sodium: 679mg

Calcium: 39mg

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