Sweet-and-Sour Chicken Soup

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 23%
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.4g
  • Carbohydrate: 9.2g
  • Fiber: 1.6g
  • Cholesterol: 36mg
  • Iron: 2.5mg
  • Sodium: 450mg
  • Calcium: 30mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet-and-Sour Chicken Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy