Serves: 2
Total Calories: 878
1. Thinly slice the chicken breast meat.
2. Bring the chicken broth to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary.
3. Serve in individual soup bowls, and sprinkle the parsley on top.
This Mushroom Chicken Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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