Low-carb Chicken Soup

A hearty and filling clear soup with lean chicken chunks, shiitake mushrooms, broccoli, and tofu.

Serves 2 to3  Prep Time 5 minutes  Cooking Time 10 minutes

4 cups water
1/2 teaspoon salt
1 large onion, thinly sliced
6 pieces shiitake mushrooms
1/2 chicken breast, boneless and skinless, cut into 1/4 -inch strips
1/2 head of a broccoli, washed and separated into florets
1/4 of a block of firm tofu, cut into 1/2 inch strips
1/2 of a small carrot, cut into 1/4-inch cubes

1  In a deep saucepan, add water, shitake mushrooms, onions and chicken bones.  Heat until boiling.

2  Add the chicken breasts and cook until it has turned almost opaque.  Add in the carrots, tofu and the broccoli.  Cook for another 1 to 2 minutes.

3  Serve immediately with crackers or toast on the side.

Photography by Marie Joyce Siason | Food Preparation by Lessie Galindo | Styling by Aimee Morales

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