Diabetic, Low-Fat Lemon Chicken Soup

Shared by: Dancer^

3.5 Points Per Serving

4 skinless chicken breasts

7 cups chicken broth

1 lemon, juice and grated rind

1 large yellow onion, chopped

2 garlic cloves, pressed

2 cups frozen corn

2 large tomatoes, chopped

1/2 cup chopped green onions

1/4 cup fresh cilantro, de-stemmed (or to taste)

1 bay leaf

1/8 teaspoon salt

1/8 teaspoon pepper

Place chicken in pot with bay leaf and cover with cold water. Bring to boil and simmer 30 minutes. Remove chicken and chop when cool. Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind. Add chopped yellow onion and garlic; cook 5 minutes. Add corn, tomatos, green onion and cilantro. Simmer 15-20 minutes; skim any fat. Taste and correct seasonings.

Makes 6 servings.

Calories...179...Fat...1.4 g...Carbs...19.5 g...Sodium...443 mg...Fiber...3 g.

Exchanges: 1 Bread/Starch, 1 Vegetable, 4 Meat - Very Lean