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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup
Randy Mayor; Jan Gautro
Yield

8 servings (serving size: 1 cup)

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

Nutrition Information

  • calories 289
  • caloriesfromfat 17 %
  • fat 5.3 g
  • satfat 0.9 g
  • monofat 1.2 g
  • polyfat 2.5 g
  • protein 32.6 g
  • carbohydrate 23.9 g
  • fiber 1 g
  • cholesterol 66 mg
  • iron 2.1 mg
  • sodium 738 mg
  • calcium 31 mg

How to Make It

  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.