Veggie Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T. EVOO1 pound boneless skinless chicken tenders4 garlic gloves, finely chopped1-2 inch piece of fresh ginger, peeled and cut1 cup shredded carrots2 t. ground cumin6 cups chicken broth1/2 pound thin spaghetti4 scallions, trimmed and cut2 cups fresh crisp bean sprouts
Heat a medium pot over medium high heat. Add the EVOO, then add the chicken and lightly brown it, about 3 mins. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin. Add the stock and bring soup to a boil. Add the spaghetti and reduce the heat to simmer. Cook for 3 mins, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 mins, adjust the seasonings and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user TEXASGAL491.
Number of Servings: 4
Recipe submitted by SparkPeople user TEXASGAL491.
Nutritional Info Amount Per Serving
- Calories: 675.5
- Total Fat: 25.2 g
- Cholesterol: 40.8 mg
- Sodium: 1,082.6 mg
- Total Carbs: 77.9 g
- Dietary Fiber: 8.0 g
- Protein: 31.2 g
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