Five-Spice Chicken Noodle Soup


This Asian- style chicken soup is much lower in sodium than typical canned soups. And it's quick and easy to make.

Total Time:
20 mins


  • 2 cup water

  • 1 14 ounce can reduced-sodium chicken broth

  • 2 green onions, thinly bias-sliced

  • 2 teaspoon reduced-sodium soy sauce

  • 2 cloves garlic, minced

  • ¼ teaspoon five-spice powder

  • teaspoon ground ginger

  • 2 cup chopped bok choy

  • 1 medium red sweet pepper, thinly sliced into strips

  • 2 ounce dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles

  • 1 ½ cup chopped cooked chicken


  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 (per serving)

181 Calories
4g Fat
14g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 181
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 51mg 17%
Sodium 556mg 24%
Total Carbohydrate 14g 5%
Protein 20g
Vitamin C 49mg 245%
Calcium 40.4mg 3%
Iron 1.4mg 8%

*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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