*  Exported from  MasterCook  *
 
                 Lemon Chicken Soup with Spinach and Pasta
 
 Recipe By     : Adapted from Bon Appetit
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken                          Pasta
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
    1                    onion -- chopped
    4      cloves        garlic -- minced
    4                    celery stalk -- chopped fine
    2                    carrot -- minced
    1                    red bell pepper -- chopped
    8      cups          fat-free chicken broth
    2      cups          shell pasta -- (small)
    2      cups          cooked chicken -- cubed
    2      tablespoons   fresh lemon juice
    2      teaspoons     lemon peel -- grated
    6      cups          fresh spinach -- stems removed
                         salt and pepper -- to taste
 
 1.  Heat oil in a large pot over medium heat.  Add onion and garlic, cook 1
minute.  Add celery. carrots, pepper and saute until tender, about 8 minutes. 
Add broth and bring to a boil.	Reduce to simmer and cook about 20 minutes.
 
 2.  Meanwhile cook pasta in large pot of boiling water, drain.	(Note:	I cook
pasta in water rather than broth so the pasta won't soak up all my homemade
broth,.  If you want, add pasta to broth after 20 minutes, cook 10 minutes and go
to step 3.  You will probably need to add more broth or water to soup.)
 
 3.  Mix in pasta, chicken, lemon juice, peel and spinach.  Cook until spinach
just wilts.  Season with salt and pepper.
 
 Makes 8 2-cup servings at  317 calories,  4 gram fat  3 grams fiber.
 
 Optional:  Sprinkle freshly grated parmesan in bowls after serving.  Amount will
objviously affect calories and fat.  
 
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