Five-Spice Chicken Noodle Soup

This Asian- style chicken soup is much lower in sodium than typical canned soups. And it's quick and easy to make.

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4 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Five-Spice Chicken Noodle Soup
Ingredients
2
cups water
1
14 ounce can reduced-sodium chicken broth
2
green onions, thinly bias-sliced
2
teaspoons reduced-sodium soy sauce
2
1/4
teaspoon five-spice powder
1/8
teaspoon ground ginger
2
cups chopped bok choy
1
medium red sweet pepper, thinly sliced into strips
2
ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
1 1/2
cups chopped cooked chicken
Directions
  1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling. Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken. Heat through. Makes 4 servings.
Nutrition Facts (Five-Spice Chicken Noodle Soup)
    Per serving:
  • 181 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 51 mg chol.,
  • 556 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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