egg drop soup with chicken & noodles

ngredients

• 4  cups  low-sodium chicken broth
• 3  tablespoons  low-sodium soy sauce
• 3    garlic cloves, smashed
• 1- 1/2  teaspoons  ground ginger
• 4  ounces  wide rice noodles or pad thai noodles, broken into 3-inch pieces
• 2  tablespoons  cornstarch
• 2    eggs, lightly beaten
• 1- 1/2  cups  cooked, shredded chicken
• 3    scallions, thinly sliced (optional)

directions

Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.

Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.

Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.

Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.

Turkey Tortilla Soup

Ingredients

• 2 tbs oil (light olive oil, peanut or sunflower oil)
• 1 ½ cup diced white or yellow onion
• 1 bunch of green onions, finely chopped
• 1 bunch of cilantro, finely chopped
• 2 jalapeños, seeds removed (or not if you want the wild stuff version), diced
• 4 garlic cloves, crushed
• 1 tbs paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper, double for wild stuff version
• 1 tsp sugar
• 6 roma tomatoes, peeled and diced, about 2 cups
• 2 cups of turkey or chicken stock
• 2 cups of tomato juice
• 4 cups of shredded turkey
• ½ cup lime juice – from 2 large limes
• Salt and pepper to taste
• Garnishes: grated monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices

Instructions

1. Heat the oil in large pot, add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
2. Add the diced tomatoes and cook for another 10 minutes.
3. Add the turkey or chicken stock, tomato juice and shredded turkey. Bring to a boil, reduce the heat and simmer for 10 minutes.
4. Add the lime juice and remove from the heat.
5. Serve garnished with monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices.

Creamy Seafood Chowder

• 1/4 pound medium fresh unpeeled shrimp
• 1 T butter
• 1 1/3 c chopped red bell pepper
• 1/2 c thinly sliced green onion
• 1/4 c flour
• 4 c low fat milk
• 1/2 bottle clam juice
• 1 c diced unpeeled red potato
• 1/2 t salt
• 1/4 t white pepper
• 1/2 pound lump crab meat, drained
• 1/4 pound scallops
• 1/2 c chopped dill weed
• 1 (11 ounce) can of no salt whole kernel corn, drained
• 3 T sherry

1. Peel and de-vein shrimp; cut in half crosswise and set aside.
2. Melt butter in saucepan over medium heat; add bell pepper
3. Cool 10 minutes, stirring occasionally.
4. Add green onions; saute 2 minutes.
5. Sprinkle with flour, stirring until well blended.
6. Gradually add milk and clam juice, stirring with a wire whisk.
7. Add potato, salt and white pepper; stir well.
8. Reduce heat and cook, stirring occasionally.
9. Add shrimp, crab meat and next 5 ingredients; cook for 6 minutes or until shrimp is done.
10. Stir in sherry.