Spring Chicken Soup

This soup is a great way to use up leftovers-just substitute 1 cup of leftover chicken for the chicken breast called listed with the ingredients.

YIELD: 4 servings

INGREDIENTS:

• 6 cups chicken broth
• 1 can (6 1/2 ounces) mushrooms
• 1 can (6 1/2 ounces) cut asparagus
• 1 boneless, skinless chicken breast, diced into small cubes
• 1/4 cup dry sherry
• 1 tablespoon soy sauce
• Pepper
• Sliced scallions

INSTRUCTIONS:

1. Combine the broth, mushrooms, asparagus, chicken, sherry, and soy sauce in a pot, and heat.
2. If you’re using raw chicken, let it cook for 5 to 10 minutes (that’s all it should take to cook small cubes of chicken through).
3. Add pepper to taste, and serve with a scattering of scallions on top.

PER SERVING:

•  17 grams of usable carbs in the whole pot, plus about 0.5 gram for the little bit of scallion you put on top of each bowl. Figure each serving has 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 23 grams of protein.