Low Fat Recipes - Stir Chicken And Vegetable Soup

Ingredients

• 1/2 lb (225g) chicken breast, bones and skin removed

• 2 Chinese mushrooms, soaked in warm water 20 minutes and sliced

• 2 tsp (10ml) dry sherry

• 6 cups (1.5L) vegetable stock

• 1/3 stalk celery, sliced

• 1/2 carrot, cut in thin strips

• 1 tsp (5ml) cornstarch blended with 2 tsp (10ml) stock or water

• 1 tbsp (15ml) finely chopped fresh coriander or green onions

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Method:

1. Cut chicken meat into thin strips. Cover with boiling water. Let stand 3 minutes. Drain, then repeat process - this ensures the chicken is free of any hidden fat. Sprinkle mushrooms with sherry and let stand.

2. Bring stock to a boil, add chicken, mushrooms, celery and carrots. Simmer covered 5 minutes. Blend cornstarch with stock, stir into thicken soup. When boiling, sprinkle soup with coriander and serve.