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Chicken and Mushroom Soup |
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Serves: 6 Print this RecipeServing size: 1 cup Try serving this soup with fresh Buttermilk Biscuits (see recipe, page 213). 1 quart low-sodium chicken broth 1 tablespoon lite soy sauce 1 cup sliced mushrooms, stems removed 1 tablespoon finely chopped scallion 1 tablespoon dry sherry 1/2 pound boneless, skinless chicken breast, cubed 1. Simmer all ingredients except the chicken in a stockpot for 10 minutes. 2. Add the chicken cubes and simmer for 6 to 8 minutes more. Serve with additional soy sauce if desired (but be aware that this will raise the sodium level of the soup!). EXCHANGES Vegetable 1 Lean Meat 1 NUTRITION FACTS Calories 74(Calories from Fat 19) Total Fat 2 grams Saturated Fat 1 gram Cholesterol 24 milligrams Sodium 159 milligrams Total Carbohydrate 2 grams Dietary Fiber 0 grams Sugars 1 gram Protein 10 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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