Chicken Rice Noodle Soup w/Gyoza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
7 cups Pacific Natural Foods Organic Low Sodium Chicken Broth4 cups bottled water13 Chicken Gyoza, frozen1 box Annie Chun's Chili Rice Noodles10 large baby carrots, chopped1 stalks celery, chopped3 boneless, skinless chicken breast halves1 bag mixed mushrooms, frozen2 Oxo Chicken Stock Cubes, crumbled1 TBSP Gebhardt's Chili Powder12 oz Kirkland Stir Fry Vegetables, frozen1 tsp The Spice Hunter, Key Lime Pepper Blend2 - 3 springs fresh thyme, leaves only (about .5 tsp)1/4 tso ground ginger root1/2 cup chopped green onions, white and green parts6 cloves of garlic, sliced1 TBSP olive oil
Add chicken broth, water, Oxo cubes, chili powder, key lime pepper blend, ginger and thyme to a stock pot/dutch oven over a med high heat. Allow liquid to reach a boil and then set to a simmer. Add carrots and celery.
In a large skillet, saute garlic and brown the chicken until cooked almost through. Remove from pan and cut up into bite-sized pieces. Set aside. (Onions may be sauteed with garlic and chicken but are also quite nice when added at the end of cooking.)
In the same skillet you used for the chicken, saute the frozen mushrooms until they reach desired doneness. Add to soup pot.
In the same skillet you cooked the mushrooms in, saute the stir fry vegetables in olive oil. Wok oil would also work. Add cooked vegetables to soup pot.
Add frozen chicken gyoza to soup pot and cook according to package instructions. Usually about 5 minutes.
Turn the heat back up and add rice noodles at appropriate time so that noodles cook but gyoza does not over cook. Return diced chicken to the pot so that it can finish cooking/warm up.
Makes about 12 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user AZURE7SKY.
In a large skillet, saute garlic and brown the chicken until cooked almost through. Remove from pan and cut up into bite-sized pieces. Set aside. (Onions may be sauteed with garlic and chicken but are also quite nice when added at the end of cooking.)
In the same skillet you used for the chicken, saute the frozen mushrooms until they reach desired doneness. Add to soup pot.
In the same skillet you cooked the mushrooms in, saute the stir fry vegetables in olive oil. Wok oil would also work. Add cooked vegetables to soup pot.
Add frozen chicken gyoza to soup pot and cook according to package instructions. Usually about 5 minutes.
Turn the heat back up and add rice noodles at appropriate time so that noodles cook but gyoza does not over cook. Return diced chicken to the pot so that it can finish cooking/warm up.
Makes about 12 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user AZURE7SKY.
Nutritional Info Amount Per Serving
- Calories: 180.9
- Total Fat: 2.3 g
- Cholesterol: 22.5 mg
- Sodium: 199.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.2 g
- Protein: 12.3 g
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