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Five-Spice Chicken Noodle Soup
Ingredients
-
2
cups water
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1
14 ounce can reduced-sodium chicken broth
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2
green onions, thinly bias-sliced
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2
teaspoons reduced-sodium soy sauce
-
2
cloves garlic, minced
-
1/4
teaspoon five-spice powder
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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
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1 1/2
cups chopped cooked chicken
Directions
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)
- Servings Per Recipe 4,
- Calories 181,
- Protein (gm) 20,
- Carbohydrate (gm) 14,
- Fat, total (gm) 4,
- Cholesterol (mg) 51,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 1312,
- Vitamin C (mg) 49,
- Sodium (mg) 556,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Love it. I will never go back to chicken w egg drop dumplings again. It makes music in the mouth.
2/4/2012 05:34:36 PM Report Abuse