This soup is perfect for a sick day. It’s mildly spiced and easy to digest. As an added bonus, garlic is widely reputed to help the immune system!
Even if you’ve escaped the cold and flu season, keep this recipe at the top of the pile. It’s still a delicious alternative to classic chicken-noodle. If you prefer more flavor, brown the chicken in a little oil with onion, pepper flakes and whatever other spices you enjoy. Just don’t forget to adjust the carb counts to reflect your additions.
1 cup chicken broth
1 can green beans
3 fresh mushrooms
stem of one “head” fresh broccoli (or 5-6 florets)
1 clove garlic
1 cup chicken breast, cut into spoon-sized pieces (about 1/3 large breast or 1/2 regular)
1 egg, beaten
salt, pepper, garlic powder, red pepper flakes
If your broth is frozen like mine was, put the cube in a saucepan to start melting. Add about 1/2 cup of the liquid from the can of green beans. Measure out 1/2 cup beans and refrigerate the remainder. Cut the mushrooms and broccoli into small pieces and mince the garlic. Add the garlic to the broth as soon as possible. When the broth comes to a boil, add the egg in a thin stream. Add the chicken and broccoli. Cook until the chicken is done. Add the beans and mushrooms and season to taste. Keep it on heat until the mushrooms are done. Makes 2 bowls.
Per bowl: 89 calories, 3.5 carbs, 2 net carbs.
Sources: Personal experience, assistance from K’s Girl.
