You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables.

Think there's plenty of fat in the cheese and the chicken. The recipe says 8 grams per serving And of course the object os to provide a lower fat meal. But I would call them done well before 45 minutes. Chicken, lemon, onions and cheese! What's not to like! Linda C

I would, in a blender, mix 1/2 cup fat free yogurt( plain!) with 2 T olive oil and 1/2 tsp Coleman's dry mustard, and "some" lemon juice. Start with a tablespoon full. Then add dill to taste. Ought to taste a lot like a mayo based dressing...but it's pretty healthy...no cholesterol in the olive oil, low salt and the mustard and lemon juice are the predominate tastes in mayo. I use that and add garlic, worchestershire and some crumbled blue....which negates all the heart healthy stuff that went before!! LOL! Linda C

APRICOT SQUASH SOUP Diabetic Exchanges Serves: 4Â Ready in 1 hour or less 1 medium onion, chopped 1 T. olive or vegetable oil 2 c. cubed peeled butternut squash 1 can (15 oz.) apricot halves in extra light syrup, drained 1 can (14-1/2 oz.) low-sodium chicken broth 1/8 tsp. pepper 1 green onion, thinly sliced In a saucepan, saute onion in oil until tender. Add squash; cook and stir for 2 minutes. Add apricots, broth and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Cool slightly. Process in small batches in a blender or food processor until smooth. Return to pan and heat through. Garnish with green onion. Nutritional Analysis: One 1-cup serving equals: 117 caloriesÂ75 mg sodiumÂ2 mg cholesterolÂ19 gm carbohydrateÂ4 gm proteinÂ4 gm fat ++++ Exchanges: 1 fatÂ1/2 fruitÂ1/2 starch