Low Carb Asian Noodle Slurp-Up

3 green onion (or 1/4 c yellow onion)
2 lbs. chicken drumsticks, skin removed (or 2 c. shredded chicken)
4 cups low-sodium chicken broth
1 2-in. piece fresh ginger, peeled and cute into 1/4 in. slices
1/2 small head napa cabbage
2 oz. brown-rice pad thai noodles, cut into pieces
2 Tbs. reduced-sodium soy sauce
Salt and pepper to taste

Can use yellow or green onions. If using yellow onions, thinly slice and leave in the soup.

1. Place onion in a 5-6 qt. Dutch oven along with chicken, broth, 5 cups water, and ginger. Bring to a boil over high heat, cover, and reduce heat to low. Simmer until chicken pulls away from bones, about 15 minutes. Trim and thinly slice cabbage.

2. Remove onion and ginger from soup; discard. Transfer chicken to a plate. Let cool a bit; pull meat off bones in chunks. Discard bones. Strain broth through a fine-mesh sieve.

3. Return meat and broth to pot; bring to a boil. Add cabbage, noodles, and snow peas. Cook, stirring once in a while, until noodles are tender, about 5 minutes. Stir in soy sauce, season with salt and pepper, and top with green-onion greens (optional).


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JOCREE.