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Asian Chicken Noodle Soup

Makes: 4 servings
Prep 15 mins Cook 10 mins
Asian Chicken Noodle Soup
  • 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)

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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