Chicken & Corn Soup
6 ounces boneless
skinless chicken breasts, finely chopped
Combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper. Cover and set aside until needed.
Heat pan over medium heat. Add peanut oil; then ginger, stirring a few seconds. Add chicken stock, both corns. Bring to a simmer.
Add and stir in about a half cup of stock to chicken mixture. Then add this chicken mixture to the simmering stock mixture. Bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes. Slowly pour the eggs in a steady stream into the pot. Use your fork to stir the top of the soup.
Per Serving: 213 Calories; 8g Fat (32.8% calories from fat); 2g Saturated Fat; 14g Protein; 22g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 856mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
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