Chinese Chicken-Noodle Soup

chicken-noodle-soup Recipe
Leigh Beisch
Ramen noodles and chicken are quick-cook ingredients in this Chinese soup recipe. Scallions, fresh spinach leaves, and a bit of chili sauce add color.

Yield:

4 servings (serving size: 2 cups broth, 1/2 cup spinach, and 1/2 cup noodles)

Nutritional Information

Calories 293
Fat 4 g
Satfat 0.0 g
Monofat 2 g
Polyfat 1 g
Protein 28 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 34 mg
Iron 4 mg
Sodium 650 mg
Calcium 59 mg

Ingredients

2 (3-ounce) packages ramen noodles, broken into 3-inch lengths
2 teaspoons canola oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (15.75-ounce) cans low-sodium, fat-free chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon chili-garlic sauce
2 boneless, skinless chicken-breast halves, thinly sliced
Freshly ground white or black pepper
4 scallions, thinly sliced
2 cups prewashed baby spinach

Preparation

Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.

Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.

Lori Longbotham,

Health

January 2004
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