Asian Chicken Noodle Soup

Soy sauce, ginger root, and pea pods add Asian flair to this version of classic chicken soup.

Asian Chicken Noodle Soup Enlarge Image
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4 users rated this recipe an average rating of 4.0
Makes:
3 servings
Start to Finish:
20 mins
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Asian Chicken Noodle Soup

Ingredients
2
14 1/2 ounce 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)
    Per serving:
  • 224 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 58 mg chol.,
  • 1280 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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