5-Spice Chicken Noodle Soup

This Asian inspired chicken soup recipe has soy, five-spice powder, and ginger, which add a flavor punch without adding lots of calories or fat.

Recipe from Diabetic Living
Ingredients
  • 2 1/2 cups water
  • 1 1/4 cups reduced-sodium chicken broth
  • 2 green onions, thinly bias-sliced
  • 2 teaspoons reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon five-spice powder
  • 1/8 teaspoon ground ginger
  • 2 cups chopped bok choy
  • 1 medium red sweet pepper, thinly sliced into strips
  • 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
  • 1 1/2 cups chopped cooked chicken
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Directions
1. 
In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling, Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken; heat through. Makes 4 (1-1/2-cup) servings.

nutrition information

Per Serving: cal. (kcal) 181, Fat, total (g) 4, chol. (mg) 51, sat. fat (g) 1, carb. (g) 14, fiber (g) 1, pro. (g) 20, sodium (mg) 556, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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