Low Fat Chicken and Mushroom Soup

• chicken breasts↗3

  thinly sliced

• carrots↗2

  chopped

• onion↗1

  chopped

• button mushrooms↗8

  halved

• gingerroot1 teaspoon

  grated

• ground ginger↗1 teaspoon
• dried noodles4 ounces
• egg whites↗3

Step-by-step instructions

1. 1

   Put the chicken and vegetables into a saucepan and cover with water.

2. 2

   Stir in the fresh and ground ginger and bring to the boil.

3. 3

   Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are soft.

4. 4

   Add the noodles and cook for a further 5 minutes.

5. 5

   Whisk the egg whites until frothy.

6. 6

   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.