LIVE
Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Cooking Light June 1998

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 chicken thighs and 1 cup noodles)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; partially cover, and simmer for 45 minutes, turning chicken occasionally. Discard the cinnamon sticks and rind.

    Advertisement
  • Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.

Nutrition Facts

283 calories; calories from fat 31%; fat 9.8g; saturated fat 2.6g; mono fat 3.6g; poly fat 2.2g; protein 27.3g; carbohydrates 17.6g; fiber 0.1g; cholesterol 92mg; iron 1.5mg; sodium 386mg; calcium 31mg.
Advertisement