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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.9
  • Total Fat: 3.9 g
  • Cholesterol: 32.9 mg
  • Sodium: 447.0 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 18.2 g

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

Submitted by: KRUSTYNUTZ

Introduction

This souped-up version of the ultimate comfort food features edamame (soybeans). For a vegetarian version, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
This souped-up version of the ultimate comfort food features edamame (soybeans). For a vegetarian version, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

Number of Servings: 8

Ingredients

    3 ounces dried soba noodles
    1 tablespoon olive oil
    1 large yellow onion, chopped
    1 tablespoon peeled and minced fresh ginger
    1 carrot, peeled and finely chopped
    1 clove garlic, minced
    4 cups chicken stock or broth
    2 tablespoons reduced-sodium soy sauce
    1 pound skinless, boneless chicken breasts, chopped
    1 cup shelled edamame
    1 cup plain soy milk (soya milk)
    1/4 cup chopped fresh cilantro (fresh coriander)

Directions

Bring a saucepan 3/4 full of water to a boil, add the noodles and cook until just tender, about 5 minutes. Drain and set aside until needed.

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the ginger and carrot and saute for 1 minute. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the stock and soy sauce and bring to a boil. Add the chicken and edamame and return to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked and the edamame are tender, about 4 minutes. Add the soba noodles and soy milk and cook until heated through; don't let boil.

Remove from the heat and stir in the cilantro. Ladle into warmed individual bowls and serve immediately.



Number of Servings: 8

Recipe submitted by SparkPeople user KRUSTYNUTZ.






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