Low Fat Chicken And Mushroom Soup

1. 1

   Put the chicken and vegetables into a saucepan and cover with water.

2. 2

   Stir in the fresh and ground ginger and bring to the boil.

3. 3

   Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.

4. 4

   Add the noodles and cook for a further 5 minutes.

5. 5

   Whisk the egg whites until frothy.

6. 6

   Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.