Lemon Chicken Soup

from Semi-Homemade Cooking with Sandra Lee
Yields 6 Servings
WW Points-6

3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's) 3 cups low-sodium chicken broth (recommended: Swanson's) 1/3 cup lemon juice 3 egg yolks, lightly beaten 1 cooked, store-bought roasted chicken breast, shredded 1 tablespoon finely chopped fresh parsley leaves In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer. In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.

Chicken with Apples and Cider

Yields 4 Servings

WW points - 8

2 Tbsp vegetable oil

1 Granny Smith apple, cored and sliced

1 Tbsp packed dark brown sugar

4 (4 oz) skinless boneless chicken breasts

¼ tsp cinnamon

¼ tsp salt

¼ tsp freshly ground pepper

1 medium onion, thinly sliced and separated into rings

½ c apple cider

¼ c cider vingegar

2 c hot cooked wide noodles

1. In a large nonstick skilled over medium heat, heat 1 Tbsp of the oil.  Sauté the apple until lightly browned, about 5 minutes.  Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer.  Transfer to a plate.
2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper.  In the skillet, heat the remaining 1 Tbsp oil.  Sauté the chicken until browned, 4-5 minutes on each side.  Transfer to another plate.
3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar.  Reduce the heat and simmer r2 minutes.  Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.
4. Return the apples to the skillet; cook until heated through, about 2 minutes.  Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over the chicken.