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Chicken and mushroom soup

Drew Rosen from Florida Fatbusters
For a simple starter or light lunch, try Drew Rosen`s tasty eastern-inspired chicken soup

Chicken and mushroom soup

Method

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

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

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

4. Add the noodles and cook for a further 5 minutes.

5. Whisk the egg whites until frothy.

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.

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Serves: 4

Prep: 25 min
Cook: 25 min

Ingredients
3 x 125g chicken breasts, thinly sliced
2 Carrots, chopped
1 onion, chopped
8 button mushrooms, halved
2 cm ginger root, grated
1 tsp ground ginger
200g dried noodles
3 egg whites