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Asian Chicken Noodle Soup
Ingredients
-
2
14 1/2 ounce can chicken broth
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1
cup water
-
3/4
cup dried fine egg noodles
-
1
tablespoon soy sauce
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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
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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,
- Calories 224,
- Protein (gm) 24,
- Carbohydrate (gm) 17,
- Fat, total (gm) 6,
- Cholesterol (mg) 58,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 783,
- Vitamin C (mg) 48,
- Sodium (mg) 1280,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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