Asian Chicken Noodle Soup

Asian Chicken Noodle Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 120.2
  • Total Fat: 2.3 g
  • Cholesterol: 10.2 mg
  • Sodium: 1,273.3 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.7 g

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


Introduction

Ever have a cold and need a little different spin on chicken noodle soup? This recipe gives you the benefits of chicken soup with the freshness of herbs and just an hint of heat. Try this soup and you will never want to go back to the traditional soup again. Ever have a cold and need a little different spin on chicken noodle soup? This recipe gives you the benefits of chicken soup with the freshness of herbs and just an hint of heat. Try this soup and you will never want to go back to the traditional soup again.
Number of Servings: 10

Ingredients

    Cooking Spray, Pam Cooking Spray, 27 gram
    Chicken Breast (cooked), no skin, 1 lb
    Mrs Dash
    Carrots, raw, 1 cup, strips or slices
    Red Onion Raw 1 cup
    Fresh Ginger 1 Tbsp
    Low sodium chicken broth, 10 cup
    Better Than Bullion Chicken Base, 4 tsp
    Lemon grass (citronella), fresh, 1 tbsp
    Sesame Oil, 1 tbsp
    Thai Red Chili Paste 1 tbsp
    Cabbage, Napa, 3 cup
    Rice Noodles, 3 cup

    Toppings:
    Green onion (spring onion), 1 cup
    Cilantro, raw, 6 tbsp
    Bean sprouts, 10 tbsp

Tips

Store garnishes separately in containers with small paper towel for optimum freshness and add after reheating each bowl of soup.


Directions

Spray stock pot with cooking spray. Sprinkle Mrs Dash on Chicken chunks and brown for 5-7 minutes, removed from pan and set aside. In same pan saute carrots, garlic, and red onions with cooking spray for 3-4 minutes until onions are translucent. Add chicken broth, bullion, lemongrass tied with string, sesame oil, and red chili paste to pot and boil briskly for 5 minutes. Then add in cabbage and chicken, cook for 5 more minutes. Reduce heat to medium and let simmer until you are ready. Remove from heat and add rice noodles. Remove the lemongrass tied to the string. Let sit for 5 minutes until ready to serve. Top each bowl with beans sprouts, green onion, and cilantro as a garnish.

Serving Size: 2 cups