I made this tonight out of stuff I had in my cabinet and because I wanted something a little different.
Ingredients are simple -

a few chicken tenderloins
1 can of Swanson Italian Herb Chicken Broth (8 carbs in the whole can!)
1 small can of La Choy Chop Suey veagetables (6 carbs in the whole can). I rinsed them well to get rid of some of the sodium.

I browned the chicken in some butter (to increase the fat), added some black pepper and a few dried onion flakes, then I added the can of chicken broth, and the veggies, and let it all simmer for about 10 minutes.

It was really good! I ate a little more than half of it, so I counted it at about 7 or 8 carbs.
I think this would be really good with pork, too. And the Chinese veggies were a nice change from brocolli, cauliflower etc.

Anyway, I just wanted to share. It was fast, low carb, cheap, and minimal clean-up...MY kind of cooking!

Lesle

I have to say, this recipe inspired me. I had about a 1 1/2-2 quarts of chix broth in the freezer from the last time I boiled a chicken & was thinking about soup.

I thawed it out & brought it to a boil, added a little garlic powder & celery salt, then emptied a bag of frozen oriental stir-fry veggies in it. Along w/ that, I had some frozen raw, peeled & deveined shrimp in the freezer, cut a handful in chunks, threw them in, brought it back to a boil for about 3 min. & it was done...also drizzled a tiny amount of sesame oil for the oriental flavor...mmm

It's amazing the things you can make w/ the junk in the freezer...

Tasted just like sizzling rice soup I get at the local chinese joint & a little less greasy, sans rice of course I did make noddles on the side for my whiney girlfiend tho

There is an amazing soup recipe for a spinach ginger soup on this bored. I often add in some of those chinese veggies to give it a little more body, but I highly recomend it to anyone.

Oooo...that sounds really good too