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Five-Spice Chicken Noodle Soup

Makes: 4 servings
Start to Finish 20 mins
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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