1 lb. chicken breast, cooked and shredded
8 c. cabbage, shredded
1 small zucchini, grated or 2 c. spinach
1 med. onion, chopped
1 clove garlic, minced
8 c. chicken broth
2 egg whites, lightly beaten
¼ c. soy sauce
¼ t, white pepper
Salt to taste
Add broth, soy sauce, white pepper
and salt to a large stock pot. Bring to
a boil over medium-high heat. Slowly
drizzle egg whites into broth; stirring
constantly in a figure 8 motion. Add
cabbage, zucchini, onion, and garlic.
Reduce heat and simmer until
cabbage is tender. Add cooked
chicken during last few minutes of
cooking, to heat through.
Makes 4 servings of 3 cups each
Calories: 197 per serving Fat: 3g.