Chicken Egg Drop Soup

Ingredients

• 1 lb. chicken breast, cooked and shredded
• 8 c. cabbage, shredded
• 1 small zucchini, grated or 2 c. spinach
• 1 med. onion, chopped
• 1 clove garlic, minced
• 8 c. chicken broth
• 2 egg whites, lightly beaten
• ¼ c. soy sauce
• ¼ t, white pepper
• Salt to taste

Instructions

1. Add broth, soy sauce, white pepper and salt to a large stock pot.
2. Bring to a boil over medium-high heat.
3. Slowly drizzle egg whites into broth; stirring constantly in a figure 8 motion.
4. Add cabbage, zucchini, onion, and garlic.
5. Reduce heat and simmer until cabbage is tender.
6. Add cooked chicken during last few minutes of cooking, to heat through.

Makes 4 servings of 3 cups each
Calories: 197 per serving Fat: 3g.