This soup is a great way to use leftovers- just substitute 1 cup of left-over chicken for the chicken breast.

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


Sliced scallions

Combine the broth, mushrooms, asparagus, chicken, sherry and soy sauce in a pot and heat. If you’re using raw chicken, let it cook for 5-10 minutes. Add pepper to taste and serve with scallions on top.

Yield: 4 servings. Depending on the broth you use, this should have no more than 17 grams of usable carbs in the whole pot, plus about .5 gram for the 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.

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