Asian Chicken Noodle Soup

Randy Mayor; Jan Gautro

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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.
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