In a large bowl, combine chicken meat, onion, leeks, celery, carrot, 1 1/2 teaspoons of the lemon thyme, pepper, and lemon zest and mix well. Add egg whites and mix well. Add vegetable mixture to cold stock and place in a large stockpot. Place on low to medium heat and bring to a boil, stirring often so that the vegetable mixture does not stick to the bottom and burn. Once the stock has come to a boil, stop stirring. The vegetable mixture will form a clump or "raft" on top of the liquid. Let the mixture boil gently for 1 hour. Dont boil it too hard or the raft will break apart. At the end of 1 hour, turn off the stove and allow the soup to sit for 10 minutes. Strain soup through a fine strainer lined with a paper coffee filter, discarding the vegetables. To serve, reheat soup with the remaining 1 1/2 teaspoons of lemon thyme, and season with salt and pepper. Place 4 spears of asparagus in each serving bowl. Pour hot soup over asparagus and serve immediately. Serves four. Per serving: 996 Calories (kcal); 23g Total Fat; (22% calories from fat); 107g Protein; 75g Carbohydrate; 213mg Cholesterol; 13559mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 11 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3109g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 311 (30%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 86.4mg||27 %|
|Sodium 4118.8mg||142 %|
|Potassium 3033.9mg||80 %|
|Total Carbohydrate 102.3g||30 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 102g|
|Protein 72.7g||104 %|
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Calories per serving: 1039
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