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Asian Chicken Noodle Soup
Ingredients
- 2 14 1/2ounce can chicken broth
- 1 cup water
- 3/4 cup dried fine egg noodles
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon crushed red pepper
- 1 medium red sweet pepper, cut into 3/4-inch pieces
- 1 medium carrot, chopped
- 1/3 cup thinly sliced green onions
- 1 cup chopped cooked chicken or turkey (5 ounces)
- 1 cup fresh pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise.
Directions
1. In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in the sweet pepper, carrot, and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.
2. Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender. Makes 3 servings.
Nutrition Facts
(Asian Chicken Noodle Soup)
- Servings Per Recipe 3,
- cal. (kcal) 224,
- Fat, total (g) 6,
- chol. (mg) 58,
- sat. fat (g) 2,
- carb. (g) 17,
- fiber (g) 2,
- pro. (g) 24,
- vit. A (RE) 783,
- vit. C (mg) 48,
- sodium (mg) 1280,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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