SKINNY GINGER CHICKEN NOODLE SOUP
80% less sat fat • 50% more fiber than the original recipe. When a craving for chicken noodle soup hits, give this Asian-inspired recipe a try. Made with ginger, soba noodles, veggies, soy sauce, and reduced-sodium chicken broth, this a healthy choice any night of the week.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
- Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
- Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
- Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon 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 to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 1/2 cups, Sodium 880 mg, Sugar 6 g, TransFat 0 g
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SufiaN Ahmed Double S
[email protected]The soup was missing something. I added some shredded carrots and celery and it was much better.
Sarita BudHa
[email protected]The soup was too watery. I had to add more chicken broth and noodles to make it thicker.
Farooq Mari
[email protected]The soup was bland and tasteless. I had to add a lot of salt and pepper to make it palatable.
Zack Teegarden
[email protected]This soup is a bit too spicy for my taste. I would recommend using less ginger next time.
emad mughal
[email protected]I'm not a big fan of ginger, but I still liked this soup. The flavor is very subtle.
Yean Perez
[email protected]This soup is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables.
Rahma Jonas
[email protected]I love the flavor of this soup. It's the perfect balance of spicy and savory.
Himo shayari
[email protected]This soup is so good! I've made it twice now and it's always a hit. The leftovers are even better the next day.
Martez Black
[email protected]I made this soup for a party I hosted last weekend and it was a hit! Everyone loved it. I'll definitely be making it again for my next party.
Ahsaan Chandio
[email protected]This soup is a great way to warm up on a cold day. The ginger and lemongrass give it a really nice spicy kick.
Ali Gsm
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this soup without any problems. It turned out great!
JO Kelly
[email protected]I've tried a lot of different ginger chicken noodle soups, but this one is by far the best. The broth is so flavorful and the chicken is cooked perfectly. I'll definitely be making this again.
Mokgaetsi Alphinah
[email protected]I made this soup for my family last night and they loved it! Even my picky 4-year-old ate two bowls. It's definitely going into my regular rotation of recipes.
kieshawn mays
[email protected]This soup is a lifesaver! I'm always looking for healthy and easy recipes, and this one fits the bill perfectly. The ginger and lemongrass give it a really unique and flavorful taste.