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| Chicken Soup |
1 cup Peas, Carrots, & Corn Vegetable Mix ………………………….......… 66.5 Calories
1 cup Shredded Chicken Meat ……………………………………………….. 78 Calories
1 Tbsp Cornstarch ……………………………………………………………. 30 Calories
1 Extra Large Egg …………………………………………………………… 80 Calories
1 Large Bermuda (Red) Onion, sliced (Julienne Style)..…….......................
64 Calories
3 Cloves of Garlic, crushed …………………………………………………… 13 Calories
1 Tbsp Canola Oil …………………………………….……………………… 124 Calories
500 ml Water
1 Chicken Bouillon Cubes
Dried Basil Leaves, Salt & Pepper to taste
TOTAL CALORIES
(442.5 calories)
Preparation:
- Boil the remaining bones of a chicken breast in 500ml of water for at least 5 minutes. Cooking the meat will make tearing it off the bones much easier.
- Once done, rinse the chicken bones under cold running water to avoid scalding.
- Shred cooked chicken into desired thickness.
Cooking: (10 Minutes)
1. In a medium sauce pan, in medium heat, pour 1
tablespoons of canola oil and then fry the sliced onions first, then the
garlic. Doing this, will prevent the garlic from burning too fast.
2. Next,
stir in the peas, carrots, & corn mixture for five minutes.
3. Pour
in the chicken consommé slowly into the pan.
4. Mix
in the fresh egg slowly.
5. Stir
the shredded chicken in the pan.
6. In a separate bowl,
combine ½ cup of water, 1 teaspoon cornstarch, and 1 chicken bouillon cube.
Pour in mixture slowly. Constantly stir to achieve desired viscosity.
7. Put
at least a tablespoon of Dried Basil, and a pinch of Salt & Pepper, to taste.
Serves:
3
Nutrition Facts, see: http://nutritiondata.self.com/
