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Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. Set aside.

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  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.

  • Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls. Sprinkle 1 teaspoon cilantro over each serving.

Nutrition Facts

258 calories; calories from fat 13%; fat 3.8g; saturated fat 1.3g; mono fat 1.4g; poly fat 0.5g; protein 25.9g; carbohydrates 28.5g; fiber 1.4g; cholesterol 55mg; iron 1.9mg; sodium 1014mg; calcium 37mg.