| Ingredients |
2 can (14.5 ounces each) reduced sodium chicken broth
2 thin slices fresh ginger, (optional, but recommended)
2 eggs, beaten
2 green onions, chopped
1/2 tsp sesame oil
1/4 cup Chicken, chopped
1/4 cup Mushroom, chopped
|
|
| Preparation |
1. Bring broth and ginger to a boil in a small saucepan. Hold a serving spoon
facedown over the pan, and slowly pour the egg over the spoon so it drips in
ribbons into the simmering soup.
2. Add green onions, mushrooms, and chopped cooked chicken and sesame oil.
Bring to a simmer. Remove ginger; serve immediately.
* Mix it up a bit. You can add water chesnuts, shredded bok choy.
____________________________________________________________
Servings: 4; Carbohydrates: 2 grams; Net Carbs: 2 grams; Protein: 6.5 grams; Fat: 4.5 grams
Calories: 74 |
|
