Zucchini Egg Drop Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Non stick spray||1|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Low sodium instant chicken broth mix||7 1⁄2 Ounce (5 Packets)|
|Shredded zucchini||4 Cup (64 tbs)|
|Long grain white rice||2 Ounce|
|Egg||1 Large, lightly beaten|
|Grated parmesan cheese||3⁄4 Ounce|
|Chopped fresh parsley||1 Tablespoon|
1. Spray large saucepan with nonstick cooking spray; over medium-high heat, cook onion, celery, and garlic until onion is translucent, about 2 minutes.
2. Stir in chicken broth mix, zucchini, rice, and 5 cups water; bring to a boil. Reduce heat to medium; cover partially and cook until rice is tender, 15 to 20 minutes.
3. Remove from heat and whisk in remaining ingredients. Ladle evenly into 4 soup bowls.