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.