Chicken Egg Drop Soup

450g chicken breast, cooked and shredded
8 c. cabbage, shredded
1 small zucchini, grated or 2 c. spinach
1 med. onion, chopped
1 clove garlic, minced
8 c. chicken broth
2 egg whites, lightly beaten
¼ c. soy sauce
¼ t, white pepper
Salt to taste



Add broth, soy sauce, white pepper and salt to a large stock pot. Bring to a boil over medium-high heat.
Slowly drizzle egg whites into broth; stirring constantly in a figure 8 motion.
Add cabbage, zucchini, onion, and garlic.
Reduce heat and simmer until cabbage is tender.
Add cooked chicken during last few minutes of cooking, to heat through.



Makes 4 servings of 3 cups each



Calories: 197 per serving Fat: 3g.

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