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Chinese Noodle Soup

Yield 2 servings.
Celebrate Chinese New Year with bowls of Chinese Noodle Soup, Oriental Green Salad, teriyaki rice cakes, and fortune cookies.

Ingredients

  • 2 1/4 cups canned low-sodium chicken broth, undiluted
  • 2 tablespoons julienne-sliced carrot
  • 2 tablespoons sliced water chestnuts
  • 2 tablespoons sliced fresh mushrooms
  • 1/4 teaspoon peeled, minced gingerroot
  • 1 ounce vermicelli, uncooked
  • 1/2 cup shredded cooked chicken breast (skinned before cooking and cooked without salt)
  • 8 unpeeled medium-size fresh shrimp
  • 1/2 cup fresh snow pea pods, trimmed
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sliced green onions

Nutrition Information

  • calories 245
  • caloriesfromfat 16 %
  • fat 4.3 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.8 g
  • carbohydrate 23.1 g
  • fiber 0.0 g
  • cholesterol 98 mg
  • iron 0.0 mg
  • sodium 385 mg
  • calcium 0.0 mg

How to Make It

  1. Bring chicken broth to a boil in a medium saucepan. Add carrot and next 3 ingredients; cook, uncovered, 2 minutes.

  2. Break vermicelli into pieces; add vermicelli and chicken to broth mixture. Cook over medium heat 5 minutes, stirring occasionally.

  3. Peel and devein shrimp; chop shrimp. Add shrimp and snow peas to broth mixture. Cook 3 to 5 minutes or until shrimp turns pink. Stir in soy sauce.

  4. To serve, ladle soup into individual bowls, and sprinkle evenly with green onions.

Cooking Light Light Cooking for Two