Asian Chicken & Vegetable Soup with Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ramen Noodles, Beef Flavor - 1 pkgChicken Broth, Reduced Fat & Sodium - 64ozFrozen Asian or Stir-Fry Vegetable - 16ozShredded Cabbage (Coleslaw Mix) - 2.5 cupsShredded Chicken Breast - 3ozSoy Sauce - 2 tsp
Bring broth to a boil.
Add frozen veggies and shredded cabbage.
Boil for 10 minutes.
Crush Ramen noodles in the package. Add noodles and seasoning packet to the soup.
Add soy sauce.
Simmer 10 minutes.
Makes a little more than 10, one cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SVMIKEYB.
Add frozen veggies and shredded cabbage.
Boil for 10 minutes.
Crush Ramen noodles in the package. Add noodles and seasoning packet to the soup.
Add soy sauce.
Simmer 10 minutes.
Makes a little more than 10, one cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SVMIKEYB.
Nutritional Info Amount Per Serving
- Calories: 86.6
- Total Fat: 1.8 g
- Cholesterol: 4.9 mg
- Sodium: 676.3 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.2 g
- Protein: 6.8 g
Member Reviews
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LWWINK
I was going to scoff at the use of packaged ramen, until I saw that it serves 10. That helps the calorie, sodium, and fat content. I've been buying the rice and egg noodles in the Asian food section at my store, or fresh noodles near the produce section instead of prepackaged ramen soups - 9/1/13