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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 3.0 g
  • Cholesterol: 5.4 mg
  • Sodium: 718.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Gingery Chicken Noodle Soup calories by ingredient
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Gingery Chicken Noodle Soup

Submitted by: DACQUISTO

Introduction

Perfect for cold winter nights, this savory soup also boasts an unexpected hint of spice. Perfect for cold winter nights, this savory soup also boasts an unexpected hint of spice.
Number of Servings: 8

Ingredients

    3 oz. whole wheat pasta
    1 tbsp olive oil
    1 large onion
    1 Tbsp peeled and minced ginger
    1 carrot, peeled cut into chunks
    1 clove garlic, minced
    2 Tbsp reduced-sodium soy sauce
    1 pound skinless, boneless chicken breast, chopped
    1 cup soy milk
    4 tbsp cilantro
    8 cups low sodium chicken broth

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Directions

Cook pasta.

Heat olive oil over medium heat. Add onion and saute until translucent. Add ginger and carrot and saute for about 1 minute. Add garlic and saute about 30 seconds.

Add broth and soy sauce. Bring to boil.

Add chicken and reduce heat to medium-low; simmer until chicken is cooked.

Add the pasta and soy milk and cook until heated through, do not let boil.
Remove from heat and add cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user DACQUISTO.






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Member Ratings For This Recipe


  • Bad
    5 of 7 people found this review helpful
    Too high in sodium - as many have suggested. Sodium reduced soy sauce is still high and regular commercial sodium reduced chicken broth has what I am permitted in 2/3 cup for an entire meal. I think the numbers are right. Recipe is not for people who need to reduce sodium - 12/13/08

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  • Good
    4 of 4 people found this review helpful
    dropped the soy sauce and soy milk. Still delicious - 12/13/08

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  • 3 of 5 people found this review helpful
    This has a lot of sodium. It is vey hard to stay in sodium limits even without soup. - 12/12/09

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  • 3 of 3 people found this review helpful
    yummmmmmm incredibble - 12/13/08

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  • Good
    3 of 3 people found this review helpful
    Yes, but next time I would try coconut milk or lf milk in place of the soy milk. The soy left an after taste I didn't enjoy. - 12/13/08

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  • Very Good
    3 of 3 people found this review helpful
    Great--with UNSWEETENED soy milk, tho that adds 2.5 grams of fat to the entire 8 servings. I've found lots of recipes calling for soy don't do well with the usual stuff, b/c it's got sweeteners in it. Look for unsweetened--great for soups and savory dishes. - 12/13/08

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  • Very Good
    2 of 2 people found this review helpful
    Really enjoyed it. A nice taste change from regular chicken soup. - 12/17/08

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  • Incredible!
    2 of 2 people found this review helpful
    Yum! Made this recipe tonight for my sick Sweetie and myself, and it turned out great! Thank you! - 12/16/08

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious!!! Thanks for a great recipe! - 12/13/08

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  • Incredible!
    2 of 2 people found this review helpful
    Just right for this cold weather . Also adifferent spicy treat. - 12/13/08

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  • Incredible!
    2 of 4 people found this review helpful
    this sounds great and you can reduce the sodium y using braggs aminos in place of the soy sauce. I am going to use Shiratake pasta and maybe more ginger but this looks like a keeper to me.. thank you! - 9/30/08

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  • Good
    1 of 1 people found this review helpful
    Love the ginger! - 12/12/09

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  • Very Good
    1 of 3 people found this review helpful
    I made it with Turkey for my Mother on Tuesday. - 12/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    Yummmmmm - 12/13/08

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  • 1 of 3 people found this review helpful
    This sounds awesome, glad to see the nutrition info got fixed. I think I'll up the ginger and garlic and add a bunch of carrots (love carrots) and maybe some turnips or parsnips. Maybe some red pepper flakes, too. Thanks for the recipe! Would you mind if I posted a smaller version for us singles? - 12/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    Very good. My folks love it..... Very good also as flu soup. - 5/11/08

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  • Incredible!
    1 of 1 people found this review helpful
    Used low sodium broth, dropped the soy milk and added sherry as suggested by PIGLOVER45. Loved it! - 12/24/07

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  • Incredible!
    1 of 1 people found this review helpful
    I tried it last night. It was very good. I did not think it was too much sodium. I will make it again. - 12/16/07

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  • 1 of 1 people found this review helpful
    YUMMY !! - 12/1/07

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  • Incredible!
    1 of 2 people found this review helpful
    I will try this soon but I'll half it and only make enough for 4 portions and freeze three as I live alone.Saves me lotsof unnecessary cooking time and I can always have a meal ready in a hurry whn I need it. - 12/1/07

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  • Incredible!
    1 of 2 people found this review helpful
    I assume each serving is about 2 cups (1 cup broth, 1 cup chicken & noodles)? - 11/2/07

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  • Incredible!
    1 of 2 people found this review helpful
    PLEASE define serving size! - 3/27/07

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  • Incredible!
    1 of 1 people found this review helpful
    My whole family LOVES this soup. Hubby keeps telling me it tastes like we got it at a restaurant. I upped the carrots to 8 to make it more filling, one carrot per serving. Thanks! - 3/25/07

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  • since I don't have to worry too much about sodium, it was great! I loved the ginger, even added extra. - 11/16/11

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  • Added more vegetables - celery, potatoes (nixed the pasta), red peppers, beans, corn, and garlic. Also, I replaced the soy milk with nonfat milk and replaced the chicken broth with reduced sodium chicken bouillian and water. Threw the whole thing in the crockpot (added milk & corn at end). - 11/8/11

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