Low Carb Recipes
Chicken and Mushroom Soup
Yield: 2 servings
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
Instructions
- 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.
Nutrition
Per serving: 499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41g Protein; 33g Tot Fat; 4g Carb; 1g Fiber; 35mg Calcium; 2mg Iron; 852mg Sodium; 96mg Cholesterol