* Exported from MasterCook *

CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 0-5G Low Carb Soup Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1/2 tbsp fresh coriander -- or parsley chopped
6 cups chicken stock -- or canned consomme
4 oz cooked chicken breast halves -- 125gr sliced
salt and pepper -- to taste

First make the egg shreds (noodles) by whisking the eggs together in a small bowl and then stir in the chopped coriander or parsley.

Heat a small non-stick frying pan and pour in 3 tbsp egg, swirling to cover the base evenly. Cook until set. Repeat until all the mixture is used up.

Press each egg bunch of cooked egg into a roll and slice.

Bring the stock to the boil and add the chicken, salt and pepper. Heat through for 2 or 3 minutes; then stir in the noodles.

Serve immediately.



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Per Serving (excluding unknown items): 85 Calories; 4g Fat (46.3% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 2186mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0

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