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Low Fat Recipes -
Stir Chicken and Vegetable Soup
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Low Fat Recipes - Stir Chicken And Vegetable Soup
Ingredients
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1/2 lb (225g) chicken breast,
bones and skin removed
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2 Chinese mushrooms, soaked in
warm water 20 minutes and sliced
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2 tsp (10ml) dry sherry
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6 cups (1.5L) vegetable stock
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1/3 stalk celery, sliced
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1/2 carrot, cut in thin strips
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1 tsp (5ml) cornstarch blended
with 2 tsp (10ml) stock or water
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1 tbsp (15ml) finely chopped
fresh coriander or green onions
Method:
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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.
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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.
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