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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 cloves garlic, minced
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 181,
- Fat, total (g) 4,
- chol. (mg) 51,
- sat. fat (g) 1,
- carb. (g) 14,
- fiber (g) 1,
- pro. (g) 20,
- vit. A (IU) 1312,
- vit. C (mg) 49,
- sodium (mg) 556,
- calcium (mg) 40,
- iron (mg) 1,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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