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Asian Chicken Noodle Soup
Ingredients
- 2 14 ounce can reduced-sodium chicken broth
- 1 cup water
- 3 ounces dried udon or soba noodles, broken in half
- 1 medium red sweet pepper, bias-sliced into bite-size strips
- 1/3 cup sliced green onions
- 1 tablespoon white miso
- 1 tablespoon grated fresh ginger
- 1/8 teaspoon crushed red pepper
- 1 1/2 cups chopped cooked chicken or turkey
- 1 cup fresh snow pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise
- Crushed red pepper (optional)
Directions
1. In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat. Cover and simmer for 6 minutes. Stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper. Add chicken. Return to boiling. Reduce heat; simmer, covered, 3 minutes. Stir in pea pods. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender. Ladle soup into bowls. Garnish with additional crushed red pepper, if desired.
Nutrition Facts
(Asian Chicken Noodle Soup)
- Servings Per Recipe 4,
- cal. (kcal) 213,
- Fat, total (g) 4,
- chol. (mg) 47,
- sat. fat (g) 1,
- carb. (g) 23,
- fiber (g) 2,
- pro. (g) 21,
- vit. A (IU) 1652,
- vit. C (mg) 61,
- sodium (mg) 754,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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