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Chicken and Mushroom Soup
Yield: 2 servings
1
2
1
4
2
2
/2 pound boneless chicken breast
cups chicken stock
cup fresh mushrooms, quartered
tablespoons sesame oil
tablespoons Sherry
tablespoons fresh parsley, chopped
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to
boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry
and taste for seasoning. Add salt and pepper if necessary.
Serve in individual soup bowls, and sprinkle the parsley on top.
Per Serving: 499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41 g Protein; 33 g Tot Fat; 4
g Carb; 1 g Fiber; 35 mg Calcium; 2 mg Iron; 852 mg Sodium; 96 mg Cholesterol
Chicken and Mushroom Soup
30
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