YIELD Makes 7 (1-cup) servings
|3||cans (14-1/2 ounces each) chicken broth|
|8||ounces boneless skinless chicken breasts, cut into 1/4-inch-thick strips|
|1||cup shredded carrots|
|1||cup thinly sliced mushrooms|
|1/2||cup bamboo shoots, cut into matchstick-size strips|
|2||tablespoons rice vinegar or white wine vinegar|
|1/2||to 3/4 teaspoon white pepper|
|1/4||to 1/2 teaspoon hot pepper sauce|
|2||tablespoons soy sauce|
|1||tablespoon dry sherry|
|2||medium green onions, sliced|
|1||egg, lightly beaten|
- Combine chicken broth, chicken, carrots, mushrooms, bamboo shoots, vinegar, pepper and hot pepper sauce in large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer about 5 minutes or until chicken is no longer pink.
- Stir together cornstarch, soy sauce and sherry in small bowl until smooth. Add to chicken broth mixture. Cook and stir until mixture comes to a boil. Stir in green onions and egg. Cook about 1 minute, stirring in one direction, until egg is cooked.
|Serving Size:||1 cup soup|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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