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Recipe (click to expand)

2 ts Canola oil

2 lg Onions coarsely chopped

2 lg Celery stalks coarsely chop

1 lg Garlic clove minced

4 c Chicken stock defatted

2 lg Apples * see note

2 md Carrots coarsely chopped

1/4 c Fresh parsley coarsely chop

2 tb Sweet red peppers coarsely

1 c Water

1/2 c Boiling potatoes peeled & d

2 1/2 ts Curry powder

1 t Chili powder

1/2 ts Ground allspice

1/4 ts Dried thyme

1/4 ts Black pepper

1 1/2 lb Chicken wings

1 lb Chicken breast halves withou

1 1/4 c Tomatoes, canned chopped


Recipe by: Skinny Soups Combine oil, celery, onions, and garlic in a large pot. Cook over medium h pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, wate Remove pot from heat. Remove chicken from pot. Discard chicken wings and Using a measuring cup, scoop about 2 cups vegetables and liquid from pot an When chicken breasts are cool enough to handle, remove meat from bones and Will keep in refrigerator for 3 days.

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