Asian Chicken Noodle Soup - A flavorful and delicious twist on the classic Chicken Noodle Soup featuring ginger, teriyaki sauce, egg noodles, and colorful vegetables, and it's ready in about 30 minutes!
Servings : 6Serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
1tablespooncooking oil
4green onions, sliced into rounds, white parts only (keep green parts for garnish)
3clovesgarlic, minced
1teaspoonground ginger
4cupswater
3cupslow-sodium fat free chicken broth(I use Pacific)
1poundskinless, boneless chicken breasts
3tablespoonslow sodium teriyaki sauce
salt and fresh ground pepper, to taste
6ounceslo mein egg noodles
2carrots, sliced into thin rounds
1green bell pepper, thinly sliced
1red bell pepper, thinly sliced
1bag(5-ounces) fresh baby spinach
sriracha/hot sauce, to taste, optional
Instructions
Heat vegetable oil in a large soup pot over medium heat.
Add onions, garlic and ginger; cook, stirring frequently, for 3 minutes, or until tender.
Increase heat to medium high and add water and chicken broth.
Add chicken breasts; stir in teriyaki sauce and season with salt and pepper.
Bring to a boil; cover, reduce to a simmer, and continue to cook for about 6 to 8 minutes, or until chicken is done.
Remove the cover and transfer chicken to a cutting board; let cool for a minute, then shred it.
Add the noodles, carrots and peppers to the pot and cook for about 3 minutes, or until the noodles and veggies are just tender.
Stir in the spinach and shredded chicken.
Remove from heat.
Garnish with green onions.
Ladle into soup bowls and serve with hot sauce (optional).
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.