Low Fat Chicken And Mushroom Soup - cooking recipe

Ingredients

3 chicken breasts, thinly sliced
2 carrots, chopped
1 onion, chopped
8 button mushrooms, halved
1 teaspoon gingerroot, grated
1 teaspoon ground ginger
4 ounces dried noodles
3 egg whites

Preparation

Put the chicken and vegetables into a saucepan and cover with water.
Stir in the fresh and ground ginger and bring to the boil.
Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.
Add the noodles and cook for a further 5 minutes.
Whisk the egg whites until frothy.
Add the egg whites slowly to the pan, cutting through the mixture with a spoon to create threads. Cook for a 20 seconds and serve.