Ginger-Chicken Noodle Soup Recipe

Quick Info:

Servings

Nutritional Info (Per serving):

Calories: 221, Saturated Fat: 1g, Sodium: 805mg, Dietary Fiber: 2g, Total Fat: 6g, Carbs: 16g, Cholesterol: 72mg, Protein: 23g

Exchanges: Starch: 1, Lean Meat: 3, Fat: 1

Carb Choices: 1

Recipe Source:

Prep Time: 20 mins

Cook Time: 28 mins

Total Time: 48 mins

Ingredients

• 1 pounds chicken, thighs, skinless, boneless, cut into 1-inch pieces
• 1 tablespoon oil, cooking
• 2 medium carrot(s), cut into thin bite-size sticks
• 3 can(s) broth, chicken, less sodium, 14 ounces each
• 1 cup(s) water
• 2 tablespoon vinegar, rice
• 2 1/2 teaspoon ginger, fresh
• 1/4 teaspoon pepper, black ground
• 2 ounce(s) rice noodles, dried
• 6 ounce(s) pea pods, frozen, thawed and halved diagonally
• 1 tablespoon soy sauce, less sodium

 

Recipe Tip: Slow-Cooker Version: In a large skillet, cook chicken, half at a time, in hot oil just until browned. Remove with slotted spoon to a 3 1/2- to 4-quart slow cooker. Add carrot, broth, water, vinegar, soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in noodles and pea pods. Cover and cook for 10 to 15 minutes more or until noodles are tender. Serve as above.

Preparation

1. In a Dutch oven, cook chicken, half at a time, in hot oil just until browned. Drain fat. Return all chicken to Dutch oven. Add carrots, broth, water, vinegar, soy sauce, ginger and pepper. Bring to boiling; reduce heat and simmer, covered, 20 minutes.
2. Return to boil. Add noodles. Simmer, uncovered, 8 to 10 minutes or until noodles are tender, adding pea pods the last 1 to 2 minutes. If desired serve with additional soy sauce