CHINESE CHICKEN SOUP
1-2 pounds bok choy
2 tablespoons oil
1 small onion, chopped, 2 1/2 ounces
3 cloves garlic, minced
8 ounces fresh mushrooms
2 cups diced cooked chicken
2 tablespoons soy sauce
8 cups chicken broth
4 eggs, beaten
3 ounces fresh spinach, shredded
6 green onions, chopped
Salt and pepper, to taste
Chop the bok choy, keeping the stalks separate from the leaves. In a large soup pot, heat the oil and sauté the onion, garlic, bok choy stalks and mushrooms until almost tender. Add the bok choy leaves, chicken, soy sauce and broth. Bring to a simmer. Slowly stir in the beaten eggs. Once the egg sets, stir in the spinach and green onions. Adjust the seasoning with salt and pepper.
Makes about 6 servings
Freezing not recommended
Per 1/6 Recipe: 275 Calories; 14g Fat; 29g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
