Asian Chicken Noodle Soup

4.0 36
4 stars
(36)
Randy Mayor; Jan Gautro
Recipe from Cooking Light

Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled grated ginger
  • 2 stalks fresh lemongrass, peeled
  • 2 cups water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 pound chicken breast tenders, cut into bite-sized pieces
  • 4 ounces uncooked angel hair pasta
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 2 green onions, thinly sliced
  • 1 red chile pepper, finely chopped

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
Allison Fishman,
August 2004

Nutritional Information

  • Calories: 289
  • Calories from fat: 17%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 32.6g
  • Carbohydrate: 23.9g
  • Fiber: 1g
  • Cholesterol: 66mg
  • Iron: 2.1mg
  • Sodium: 738mg
  • Calcium: 31mg