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Soup with Chicken Dice - – from Myra’s 1919 Diabetic Cookbook
1/2 cup white meat of chicken, cut in cubes
1 1/2 cups clear chicken broth
1/4 teaspoon finely chopped parsley
Seasoning to taste
Heat the chicken in 1 1/2 cups broth. Meanwhile, beat an egg foamy in the tureen in which the soup is to be served; pour the chicken and broth over the egg, stirring to prevent curdling. Sprinkle with the parsley and serve very hot, at once. Makes 1 serving.
Protein: 18.44 grams
Fat: 12.64 grams