Serves: 8
Total Calories: 718

Nuggets:
2 cups chicken breasts ground uncooked
3 tablespoons parsley minced fresh
2 tablespoons Parmesan cheese grated
1 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/2 teaspoon marjoram dried, crushed
3 eggs white
* Part two.
2 tablespoons vegetable oil
1/4 pound mushrooms fresh, sliced
1 cup green onion sliced
1 cup carrot thinly sliced
1 tablespoon lemon juice fresh
1/2 teaspoon salt
1/2 teaspoon oregano dried, crushed
1/4 teaspoon black pepper freshly ground
7 cups chicken broth
1 cup pasta shell
* Part two.
2 tablespoons parsley chopped fresh
1/4 cup Parmesan cheese grated

Combine chicken with parsley, Parmesan cheese, bread crumbs, salt, pepper, marjoram, and egg whites. Refrigerate for 1 hour or until firm enough to shape. Form into 1-inch round nuggets.

Soup:
*In large kettle, sauté chicken nuggets in hot oil until golden. Add mushrooms, onions, and carrots sauté for 3 minutes. Add lemon juice, salt, oregano, and pepper mix well. Stir in chicken broth and heat to boiling reduce heat and add macaroni. Cook until chicken nuggets are done and carrots are tender, 15 to 20 minutes. Taste for seasoning. Serve garnished with chopped parsley and sprinkle with Parmesan cheese.

Garnish:
*

Nutritional Facts:

Serves: 8
Total Calories: 718
Calories from Fat: 103

More Recipes from the Meal-In-One Favorites Cookbook:
Chicken Gumbo With Rice
Chicken Nugget Soup
German Oxtail Stew
German Pea Soup
Tuna-Shrimp Chowder
Turkey Chowder