Low Fat Chicken and Mushroom Soup

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken and vegetables into a saucepan and cover with water.
  • Stir in the fresh and ground ginger and bring to the boil.
  • Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.
  • Add the noodles and cook for a further 5 minutes.
  • Whisk the egg whites until frothy.
  • Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.
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