Weight Watchers Egg Drop Soup with Chicken and Shiitake recipe

This Weight Watchers chicken and shiitake egg drop soup is delicious. Perfect for a light lunch or dinner for anyone that's watching their weight.

This chicken and shiitake egg drop soup recipe, created by WW – the new Weight Watchers, serves two people, and only takes 30 minutes to make. It's a perfect low-fat recipe if you're counting calories and trying to shed some pounds. This egg drop soup is a warm and hearty mid-week family treat, and with the addition of chilli paste it has a spicy kick. We recommend making this soup in a big batch so you can freeze some for future lunches and dinners. And, if you're feeling adventurous, you could swap out the chicken egg for a duck or quail egg for an extra twist. It's only two SmartPoints per serving if you're tracking your meal points.

Ingredients

• Calorie controlled cooking spray
• 450g shiitake mushrooms, stems removed and caps sliced
• 2 teaspoons finely chopped fresh ginger
• 4 spring onions, trimmed, green and white parts chopped separately
• 480ml chicken stock, made with 1 stock cube
• 4 teaspoons reduced-salt soy sauce
• 1 teaspoon chilli paste, plus an extra 2 teaspoons to serve
• 230g cooked skinless chicken breast fillets, chopped
• 1/2 teaspoon cornflour
• 2 large eggs, beaten

Method

1. Mist a large pan with cooking spray and set over a medium heat. Add the mushrooms, ginger and the white parts of the spring onions, and cook for 5 minutes, stirring often,until the mushrooms are tender.
2. Add the stock, soy sauce, chilli paste and cooked chicken,then bring the mixture to the boil and cook for 1 minute.
3. In a small bowl, combine the cornflour and 1 teaspoon water. Stir the mixture into the soup, then reduce the heat to a simmer and cook for another 3 minutes.
4. Spoon about 3 tablespoons of the hot soup into a small bowl and stir in the eggs. Slowly pour the egg mixture back into the pan and cook, stirring constantly, for 1 minute. Serve the soup with the green parts of the spring onions scattered over the top and the extra chilli paste on the side for drizzling over.