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Ginger-Chicken Noodle Soup
Date added: December 6, 2007
- Servings: 5 change
- Calories per serving: 211
- Prep time: 20
- Cook time: 25
Ingredients
- 1 tbsp oil, canola
- 1 pound chicken, skinless, boneless chicken thighs cut into 1-inch pieces
- 1 1/2 cup broth, chicken, light, fat free, rducd sod, cnd
- 2 carrots cut into thin, bite-size sticks
- 1 cup water, tap
- 2 tbsp vinegar, rice, natural
- 5 tsp soy sauce, shoyu, low sodium
- 2 1/2 tsp spice, ginger root, fresh
- 1/4 tsp spice, pepper, black, ground
- 2 ounce-weight vermicelli dried rice pasta noodles break into 2-inch long pieces (if desired)
- 6 ounce-weight pea pods, frozen thawed and halved diagonally
Recipe Method
1. In a Dutch oven heat oil over medium heat. Cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return chicken to pot. Add chicken broth, carrots, water,
2. Return to a boil. Add noodles. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender, adding pea pods for the last 1 to 2 minutes of cooking time. If desired, serve with additional soy sauce.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 211 | 11% |
| Fat 7g | 10% |
| Cholesterol 75mg | 25% |
| Sodium 491mg | 20% |
| Carbohydrates 15g | 11% |
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