This chicken soup makes a great family dinner. It can be served as chicken in the pot, with dumplings, brown or wild rice or whole wheat noodles. No matter how you serve it, everyone will love it.
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1 whole clove
1 medium onion
2.5 pounds chicken breasts and thighs with legs, skin and visible fat removed
1 small sweet potato, scrubbed but not peeled
1 small turnip, peeled
1 medium carrot, peeled
2 garlic cloves
1 cup dry white wine
2 cups fat-free, reduced-sodium chicken broth
2 large sprigs of fresh dill
6 peppercorns
2 bay leaves
Makes 6 servings
Calories: 250
Total fat: 7.5 g
Protein: 29 g
Carbohydrate: 8 g
Dietary fiber: 1 g
Cholesterol: 85 mg
Sodium: 250 mg
Potassium: 430 mg
— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
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