Use your imagination and ingredients you have on hand to create a tasty, warm soup that’s ready in 15 minutes. Use leftover chicken or turkey. Serves 3-4.
1 Carton of Low Sodium Chicken Broth
1 Cup Cooked Chicken or Turkey – chopped
1 Large Carrot – chopped
2 Stalks Celery – chopped
1 Green Onion – sliced
1 Tsp Low Sodium Soya Sauce
Heat the broth and add the chicken, carrot and celery.
Add any of the following:
1/2 Cup Mushrooms
1 Tsp finely chopped fresh ginger
1/2 Cup Broccoli
1/2 Cup Snow Peas cut in half
1 Cup Frozen Mixed Vegetables
5 Dashes of Hot Sauce
Bring the broth mixture to a boil and add Rice Vermicelli or Pasta (whole wheat, spelt or kamut noodles). Cook according to package directions.
1 Large Egg Beaten
While soup is gently boiling, stir in egg with a fork. Continue to stir until egg is cooked ( 1-2 minutes).
Serve in large bowls.
To make a vegetarian option:
Use vegetable broth and tofu. Omit egg.