5-Spice Chicken Noodle Soup
Recipe from
Diabetic Living
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.
Servings:
4 (1 1/2-cup) servings
Total Time:
20 mins
Ingredients
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2 1/2 cupswatersee savings
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1 1/4 cupsreduced-sodium chicken brothsee savings
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2green onions, thinly bias-slicedsee savings
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2 teaspoonsreduced-sodium soy saucesee savings
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2 clovesgarlic, mincedsee savings
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1/4 teaspoonfive-spice powdersee savings
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1/8 teaspoonground gingersee savings
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2 cupschopped bok choysee savings
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1 mediumred sweet pepper, thinly sliced into stripssee savings
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2 ouncesdried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodlessee savings
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1 1/2 cupschopped cooked chickensee savings
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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: Calories 181, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 51 mg, Sodium 556 mg, Carbohydrate 14 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet
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