Chicken and mushroom soup
Chicken and mushroom soup recipe in the low carb category
Recipe ingredients:
- 1/2 pound boneless chicken breast
- 2 cups chicken stock
- 1 cup fresh mushrooms, quartered
- 4 tablespoons sesame oil
- 2 tablespoons sherry
- 2 tablespoons fresh parsley, chopped
Recipe method:
- 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