Thursday
20Mar
Chicken And Tofu Soup
Mar 20, 2008 From Robert Ferguson, M.S., C.N., Performance Nutritionist to the Boxing Elite and Founder of the Food Lovers Fat Loss System. Mr. Ferguson is the author of Conquering The Munchie Monster.
Robert Ferguson's latest and tastiest warm winter soup--
Ingredients:
- 1 ½ cups sliced mushrooms
- 2 carrots, peeled, halved lengthwise and thinly sliced
- 2 tsp extra virgin olive oil
- 10.5 ounces of low sodium chicken or vegetable broth*
- 1 tsp salt
- ¼ tsp ground ginger
- 1 cup cooked white rice
- 1/3 cup julienne cut radishes (in sticks)
- 1 cooked chicken breast – grilled or baked, shredded*
- 1 package (10.5 ounce) firm tofu, cut into 16 pieces
- 2 tsp red wine vinegar
- 2 green onions, thinly sliced
Method: In a medium pot sauté the mushrooms and carrots in the olive oil for 3 minutes. Add the broth, salt, ginger and simmer for 2 minutes. Add the rice, radish sticks chicken and tofu. Heat well. Add the vinegar and green onions, then serve.*Vegetarians can use vegetable broth and omit the chicken.
Serves: 4
Approximate nutritional values per serving: 309 calories (25 grams of protein, 25 grams of carbohydrates, and 13 grams of fat).
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