VERY HIGH-PROTEIN

       VERY HIGH-PROTEIN

CHINESE CHICKEN/VEGETABLE/

EGG-DROP SOUP!

INGREDIENTS:        P  Ch   F     Ca

1 qt real chicken broth

(homemade or

canned)                         8    0     10        36

1 6-oz can deboned

chicken                       50.6  0 13.6     338

4 pkgs Knox gelatin     38.4  0   0       138

4 medium raw eggs      24.4  1.2  22   308

2 tblspns diced celery

with leaves

2 tblspns cooked and sliced

button mushrooms

1 tblspn chopped onion

4 canned water chestnuts,

sliced thin.

2 canned bamboo shoots,

sliced thin

1/8 tspn black pepper

½ tblspn dry crumbled thin

seaweed (from oriental

market; many supermarkets

have it, too)

8 Japanese “snow peas” (in pods)

Salt to taste ___ ____ ____ ____

TOTAL: 121.4 1.2 45.6 820

Boil all the raw vegetables in large saucepan until half cooked (in small amount of water; only small

amount should remain), then add remaining ingredients (but not raw eggs) and slowly bring to a low

boil. Beat eggs thoroughly in a bowl, adding little salt and pepper. Now, with a large soup spoon,

spoon-in beaten eggs slowly as you constantly stir soup mixture. Soup should be at very low boil…eggs

will cook almost immediately as they drop into soup. When last of eggs have been what is called

“dropped” in, remove soup from heat and refrigerate before serving. Serve hot, and salt and pepper to

taste…and add a few dashes of Chinese soya sauce for great taste! Also, you may want to add cooked

rice and noodles…