Chinese Chicken-Noodle Soup

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Leigh Beisch
Yield:
4 servings (serving size: 2 cups broth, 1/2 cup spinach, and 1/2 cup noodles)
Lori Longbotham
January 2004
RECIPE BY Health

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.

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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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.

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