Yummy Soup

This is from Weight Watcher's magazine. Okay, so what if it is a weight watchers recipe? It is totally easy and yummy, and not even too expensive. Plus, it's very heartwarming on a day like today.

One thing, the recipe calls for Shirataki noodles. No, I've never heard of them either. But I found them at Sunset foods. They are made of soy, and they really taste like regular noodles. The difference is that Shirataki have almost no carbs, plus 20 calories per serving; while regular noodles have 210 calories per serving, and 42g. of carbs. So, they are worth looking for. I found them in the noodle section of the refrigerated department (with the fresh pasta.)

Chicken Shirataki Soup

1/2 lb. skinless, boneless chicken breast, cut into thin strips
1 1/2 tsp. grated peeled fresh ginger
1 (32-oz) carton low-sodium chicken broth
2 (8-oz) packages spaghetti-shaped shirakaki tofu noodles, drained and rinsed
1 1/2 cup shredded carrots
2 tsp. Asian dark sesame oil
2 tsp. low-sodium soy sauce
1 small bunch watercress, trimmed
1/2 cup bean sprouts

1. Spray a non-stick Dutch oven with nonstick spray and set over medium heat. Add the chicken and the ginger; cook stirring constantly, until the chicken is no longer pink, about 1 minute.

2. Add the broth bring to a boil. Stir in the noodles, carrots, sesame oil, and soy sauce. Reduce the heat, cover and simmer until the carrots are tender, about 4 minutes.

3. Divide the soup among 4 bowls. Serve topped with watercress and sprouts.

Eat, yum!