Low Fat Chicken and Mushroom Soup
"For a simple appetizer or light lunch, try this tasty eastern-inspired chicken soup."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 chicken breasts, thinly sliced
- 2 carrots, chopped
- 1 onion, chopped
- 8 button mushrooms, halved
- 1 teaspoon gingerroot, grated
- 1 teaspoon ground ginger
- 4 ounces dried noodles
- 3 egg whites
directions
- Put the chicken and vegetables into a saucepan and cover with water.
- Stir in the fresh and ground ginger and bring to the boil.
- Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.
- Add the noodles and cook for a further 5 minutes.
- Whisk the egg whites until frothy.
- Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
