SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asian Chicken Noodle Soup

Makes: 3 servings
Start to Finish 20 mins
Asian Chicken Noodle Soup
Ingredients
  • 2 14 1/2 ounce can  chicken broth
  • 1  cup  water
  • 3/4  cup  dried fine egg noodles
  • 1  tablespoon  soy sauce
  • 1  teaspoon  grated fresh ginger
  • 1/8  teaspoon  crushed red pepper
  • 1  medium  red sweet pepper, cut into 3/4-inch pieces
  • 1  medium  carrot, chopped
  • 1/3  cup  thinly sliced green onions
  • 1  cup  chopped cooked chicken or turkey (5 ounces)
  • 1  cup  fresh pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise.
Directions

1. In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in the sweet pepper, carrot, and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.

2. Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender. Makes 3 servings.

Nutrition Facts (Asian Chicken Noodle Soup)
  • Servings Per Recipe 3,
  • cal. (kcal) 224,
  • Fat, total (g) 6,
  • chol. (mg) 58,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • fiber (g) 2,
  • pro. (g) 24,
  • vit. A (RE) 783,
  • vit. C (mg) 48,
  • sodium (mg) 1280,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe