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Sweet-and-Sour Chicken Soup

Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 6 cups Low-Fat Chicken Stock
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 (3 1/2-ounce) package shiitake mushrooms, stems removed and thinly sliced (about 1 1/2 cups thinly sliced shiitake mushroom caps)
  • 2 cups shredded cooked chicken
  • 2 cups thinly sliced spinach leaves
  • 1 1/2 ounces somen (wheat noodles) or angel hair pasta, uncooked

Nutrition Information

  • calories 138
  • caloriesfromfat 23 %
  • fat 3.5 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 17.4 g
  • carbohydrate 9.2 g
  • fiber 1.6 g
  • cholesterol 36 mg
  • iron 2.5 mg
  • sodium 450 mg
  • calcium 30 mg

How to Make It

  1. Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in chicken, spinach, and noodles; cook 5 minutes.