Old-Fashioned Chicken Noodle Soup with Winter Vegetables
This recipe serves: 8

6 chicken breasts with the bone, about 3 pounds total
12 cups low or no-sodium chicken broth
1 large onion, diced
3 sliced zucchini
1-2 cubed eggplant
3 parsnips, peeled and thinly sliced
3 celery ribs, finely chopped
2 cups brown rice (optional)
1/2 cup chopped parsley
salt to taste
freshly ground black pepper

1. Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
2. Skim the fat from the broth and bring it back to a boil. Add the veggies. Simmer until the vegetables are soft, about 5 minutes. Add the rice and cook for 5 more minutes.

3. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

4. Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.

Serving Size: 1 large bowl

Cucumber Soup
This recipe serves: 4

3 cups non-fat yogurt
1 large cucumber, peeled, halved, seeded and coarsely grated
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 tablespoons chopped, fresh mint
2 1/2 tablespoons chopped, fresh dill
2 cups non-fat milk
3 tablespoons white wine vinegar or fresh lemon juice
salt to taste
freshly ground black pepper
thin slices of cucumber
fresh dill sprigs

1. Drain the yogurt in a fine sieve or a colander lined with cheesecloth and discard the liquid. Add the grated cucumber, garlic, olive oil, mint, dill and milk. Mix well.
2. Stir in the vinegar or lemon juice. Cover and chill. Season with salt and pepper and garnish with thinly sliced cucumber and dill.

Serving Size: about 1 cup

Number of Servings: 4