Easy Noodle Bowl

Easy Noodle Bowl
Photo: Andy Lyons
Total Time:
25 mins


  • 2 14.5 ounce cans reduced-sodium chicken broth

  • 1 cup water

  • 12 ounce skinless, boneless chicken breast halves

  • 8 ounce fresh sugar snap pea pods

  • 1 cup thinly bias-sliced carrots (2 medium)

  • 6 ounce Asian noodles or soba noodles (buckwheat noodles)

  • 2 tablespoon reduced-sodium soy sauce

  • 1 red or green fresh jalapeño chile pepper, thinly sliced and seeded*

  • Crushed red pepper (optional)

  • Snipped fresh parsley (optional)


  1. In a large saucepan bring broth and the water to boiling. Meanwhile, very thinly slice chicken. Cut any large snap peas in half; set aside.

  2. Add chicken, carrots, noodles, soy sauce, and jalapeño pepper to boiling broth mixture. Cover and cook over medium heat about 7 minutes or until chicken is no longer pink and noodles are tender. Stir in snap peas; cook, covered, about 3 minutes more or just until peas are tender.

  3. Ladle soup into bowls. If desired, sprinkle with crushed red pepper and parsley.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

295 Calories
1g Fat
41g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 295
% Daily Value *
Total Fat 1g 1%
Cholesterol 49mg 16%
Sodium 1172mg 51%
Total Carbohydrate 41g 15%
Total Sugars 4g
Protein 30g
Vitamin C 10.6mg 53%
Calcium 70.7mg 5%
Iron 2.5mg 14%
Potassium 538mg 11%
Folate, total 60.5mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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