Asian Chicken Noodle Soup

Low in calories and fat, this chicken and snow pea soup recipe is diet friendly for lunch or dinner.

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5 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins
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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)
    Per serving:
  • 213 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 47 mg chol.,
  • 754 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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