Chinese Chicken Veggie Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz chicken sprinkled with chinese five spice powder, cooked and cut into bite size pieces10 oz udon noodles prepared according to package directions10 c reduced sodium chicken broth1 c water1/2 tsp ginger3 Tbsp soy sauce1/4 tsp siracha1 tsp rice or white wine vinegar2 c assorted color bell peppers, chopped1 c red onion1 jalapeno, seeds removed and chopped2 c mushrooms, sliced4 green onion, sliced on diagonal1 c brocolli florets1/2 c snow peas1/4 c celery, sliced on diagonal1/4 c carrots, sliced on diagonal5 c bok choy, chopped3/4 c water chestnuts1 c bean sprouts1/4 tsp sesame oil
Sprinkle chicken with chinese five spice power and cook through. Chop into bit size pieces.
Prepare Udon noodles to package directions.
Combine broth, water, ginger, soy sauce, siracha, and vinegar in a large soup pot and bring to a boil.
Add all vegetables except water chestnuts and bean sprouts and return to a boil. Reduce heat and simmer 10-15 minutes or until vegetables a crisp tender.
Stir in chicken, noodles, water chestnuts, bean sprouts and sesame oil and heat through.
Serving Size: Makes 12 generous 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SANDIBTNT.
Prepare Udon noodles to package directions.
Combine broth, water, ginger, soy sauce, siracha, and vinegar in a large soup pot and bring to a boil.
Add all vegetables except water chestnuts and bean sprouts and return to a boil. Reduce heat and simmer 10-15 minutes or until vegetables a crisp tender.
Stir in chicken, noodles, water chestnuts, bean sprouts and sesame oil and heat through.
Serving Size: Makes 12 generous 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SANDIBTNT.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 1.3 g
- Cholesterol: 25.0 mg
- Sodium: 1,424.1 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.0 g
- Protein: 13.8 g
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