CHINESE CHICKEN SOUP

CHINESE CHICKEN SOUP
1-2 pounds bok choy
2 tablespoons oil
1 small onion, chopped, 2 1/2 ounces
3 cloves garlic, minced
8 ounces fresh mushrooms
2 cups diced cooked chicken
2 tablespoons soy sauce
8 cups chicken broth
4 eggs, beaten
3 ounces fresh spinach, shredded
6 green onions, chopped
Salt and pepper, to taste

Chop the bok choy, keeping the stalks separate from the leaves. In a large soup pot, heat the oil and saut?the onion, garlic, bok choy stalks and mushrooms until almost tender. Add the bok choy leaves, chicken, soy sauce and broth. Bring to a simmer. Slowly stir in the beaten eggs. Once the egg sets, stir in the spinach and green onions. Adjust the seasoning with salt and pepper.

Makes about 6 servings
Freezing not recommended

Per 1/6 Recipe: 275 Calories; 14g Fat; 29g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

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