Cooking in the Lite

Easy. Tasty. A perfect snack for a big gathering of friends.

• 1 tsp olive oil
• 1 Whole chicken, washed, gizzards and neck removed
• 3 1/2 cups Water
• 1 cup Carrots, chopped
• 1/4 cup Celery, strings removed and chopped
• 1/4 Wild rice, uncooked
• 1 tsp Tarragon
• 1 tsp Herbs de Provence
• 1 tsp sage
• 1 Spanish onion, cubed
• 1 Apple, peeled, cored and cubed
• 1/2 cup Walnuts

Place oil, water and chicken in a large soup pot
Bring to a boil and allow to boil for at least two hours
Remove chicken and place in a plate
Cover and let stand to cool
Add all other ingredients except sour cream and bring them to a boil
Cook until the carrots and celery are tender
When the chicken has cooled, remove the skin and set aside, then remove all the meat from the bones
Discard the bones (unless you want to make chicken stock from them)
Using your fingers, crumble the chicken into the pot
Allow to simmer for another ten minutes
Place all ingredients, including sour cream into a bowl and a bowl
Mix well and chill for at least one hour before serving

Great as a dip for vegetables, on whole grain crackers, or wrapped in Romaine lettuce

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