Carbs when cooking in soup

[Chris931]

I found a recipe for Hot and Sour Chicken. It is chicken broth and a package of Hot and Sour soup mix and boneless chicken breasts that all cook together in the crockpot. There are 24 carbs in the soup mix. How much of the mix do you think will be absorbed in the chicken? My plan was to eat the chicken but not spoon out the soup with it. What do you think?

Christine

[2big4mysize]

I think a better Ides would be to run to the recipe request section and ask for a low carb Hot and Sour chicken soup and skip the mix al together.

[not2late]

Ooops I didn't see this thread...

Here's my recipe for it.

Hot and Sour Soup

1-2 cups chicken broth + 1/2 teaspoon powdered ginger
1/2 cup cooked chicken meat, chopped or shredded
1/4 cup tofu, sliced into strips (optional)
1/2 cup leafy veggie sliced thinly (chinese cabbage, regular cabbage, spinach, etc.)
1/2 cup bamboo shoots or bean sprouts (optional)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon vinegar
a few drops chili oil*
1 teaspoon 100% psyllium husk ** (optional)

In a saucepan, bring the chicken broth and ginger powder to a boil. Add the veggies and bring to a boil and boil for 1 minute, until the leafy veggies are wilted. Add the chicken and the tofu and psyllium husk if using. Boil for 1 minute. Remove from heat. Add the soy sauce, sesame oil, vinegar and chili oil. Stir and serve immediately. Do not bring the mixture to a boil after you add the sesame oil because the soup will lose it's flavor

You can cook this soup in the microwave too.

Carb count depends on the veggies you use.

*you can find chili oil in the Asian foods section of most supermarkets. If you can't find it, use cayenne pepper or red pepper flakes to your taste. Try to find the chili oil, because this recipe is pretty low fat.

** The psyllium husk will thicken the broth and add additional fiber.