by Judith Finlayson
A whole chicken goes into this whole-grain soup, with leeks and carrots and minced fresh ginger. If you make the stock and cook the chicken a day before, you can refrigerate it, making it easy to remove the excess fat from the pot and chop the cold chicken.
Per serving: 453 calories, 2g saturated fat, 29g carbohydrates, 58g protein, 3g fiber, 420mg sodium
by David Waltuck
Cooking the chicken in chicken stock rather than water creates a rich, concentrated flavor that permeates the matzoh balls, which are the most complicated part of this dish to create. Parsnips and fresh chervil and parsley add tasty depth.
Per serving (for soup): 245 calories, 1g saturated fat, 19g carbohydrates, 31g protein, 5g fiber, 155mg sodium. Per serving (for matzoh balls): 80 calories, 2g saturated fat, 6g carbohydrates, 2g protein, 0g fiber, 108mg sodium
by Amy Besa and Romy Dorotan
This soup from the Philippines includes green papaya and fish sauce, but is otherwise the chicken soup you know and love. The chile and malunggay leaves are optional, but if you'd like to try them, you can find them at an Asian market.
Per serving: 390 calories, 7g saturated fat, 4g carbohydrates, 29g protein, 1g fiber, 574mg sodium
by Maria Dolores Beatriz
Capers, pimientos and asparagus tips are among the ingredients in this thick stew, as well as smoked turkey ham. Season your chicken a few hours in advance with a spicy adobo seasoning you'll make yourself.
Per serving: 324 calories, 1g saturated fat, 44g carbohydrates, 24g protein, 1,087mg sodium
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