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Chicken Soup with Greens and Shiitake Mushroo















Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


6 each chicken thighs, boneless, skinless
7 cups chicken broth
1 cup white wine
2 inch ginger
fresh, cut into coins
1 cup scallions, spring or green onions
½ pound mushrooms, shiitake
or oyster mushroom
1 x olive oil
½ pound napa (Chinese) cabbage
or other green cabbage, thinly sliced
1 ½ teaspoons hot pepper sesame oil
1 x salt
1 x black pepper
freshly ground


Remove skin from chicken and place in a soup pot.

Add stock, wine, ginger, and onions and bring to a simmer.

Simmer for 20 to 25 minutes or until chicken is just cooked through, skimming off any scum and fat that rises to the surface.

Do not boil or stock will become cloudy.

Remove stems from Shiitake and add to stock.

Slice Shiitake caps thickly and quickly sauté in drops of olive oil until lightly browned.

Set aside.

Remove chicken from pot and cut meat into long slivers discarding bones.

Strain stock carefully and discard ginger, onions and Shiitake stems.

Wash out pot and add the cabbage and cook for 2 minutes.

Add chicken, spinach and sesame oil and cook for one minute more.

Correct seasoning with salt and pepper and serve at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 9824% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 307mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 6%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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