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.



by 3  people


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Ingredients
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    2 1/2  cups 
    water
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    1 1/4  cups 
    reduced-sodium chicken broth
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    2   
    green onions, thinly bias-sliced
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    2   teaspoons 
    reduced-sodium soy sauce
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    2   
    cloves garlic, minced
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    1/4  teaspoon 
    five-spice powder
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    1/8  teaspoon 
    ground ginger
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    2   cups 
    chopped bok choy
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    1   
    medium red sweet pepper, thinly sliced into strips
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    2   ounces 
    dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
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    1 1/2  cups 
    chopped cooked chicken

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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