Chicken Nugget Soup

Serves: 8
Total Calories: 691


16 ounces chicken breasts ground uncooked (2 cups)
3 tablespoons parsley minced fresh
2 tablespoons Parmesan cheese grated
1/2 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/2 teaspoon marjoram dried, crushed
3 eggs white
* Part two.
2 tablespoons vegetable oil
1/4 pound mushrooms fresh, sliced
1 cup green onions sliced
1 tablespoon lemon juice fresh
1/2 teaspoon salt
1/2 teaspoon oregano dried, crushed
1/4 teaspoon black pepper freshly ground
7 cups chicken broth
1 cup pasta shell
* Part two.
2 tablespoons parsley chopped fresh
1/4 cup Parmesan cheese grated


Combine chicken with parsley, Parmesan cheese, bread crumbs, salt, pepper, marjoram, and egg whites. Refrigerate for 1 hour or until firm enough to shape. Form into 1-inch round nuggets.

*In large kettle, sauté chicken nuggets in hot oil until golden. Add mushrooms, and onions sauté for 3 minutes. Add lemon juice, salt, oregano, and pepper mix well. Stir in chicken broth and heat to boiling reduce heat and add macaroni. Cook until chicken nuggets are done and carrots are tender, 15 to 20 minutes. Taste for seasoning. Serve garnished with chopped parsley and sprinkle with Parmesan cheese.


Nutritional Facts:

Serves: 8
Total Calories: 691
Calories from Fat: 101

This Chicken Nugget Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.

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