Chinese Chicken-Noodle Soup
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)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 293
- Fat: 4g
- Saturated fat: 0.0g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 28g
- Carbohydrate: 35g
- Fiber: 4g
- Cholesterol: 34mg
- Iron: 4mg
- Sodium: 650mg
- Calcium: 59mg
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.
Chinese Chicken-Noodle Soup Recipe at a Glance
- COURSE: Soups/Stews
- CUISINE: Asian, Chinese
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Health
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