2 large garlic cloves, minced
2 tsp minced ginger
6 cups chicken broth
1 pound skinless boneless chicken breast cut into thin strips
4-oz uncooked whole-wheat thin spaghetti (or your choice of low-carb spaghetti)
2 green onions, sliced thin
2 cups sliced napa cabbage
2 tablespoons light soy sauce
1 tbsp rice vinegar
1/4 cup chopped fresh cilantro
In a large deep skillet or wok, over medium-high heat, heat the oil. Add the garlic and ginger, saute for a couple of minutes.
Add the chicken broth to the skillet and bring to a boil. Add the chicken, spaghetti, green onions, and cabbage; cook 10 to 12 minutes or until the chicken is cooked through and the spaghetti is tender.
Remove from the heat and stir in the soy sauce, vinegar, and cilantro.
*If you don't have sesame oil, you can use canola oil.
Note: If you have leftover soup, this recipe is easily warmed in the microwave as a whole or a cup at a time.
Yield: 8 servings
Per serving: 210 calories, 20 g carbs, 12 g protein, 10 g fat (2 g saturated) This is an excellent carb to protein ratio for diabetics. If you use one of the newer low-carb pastas you may reduce your carbs even more.