Five-Spice Chicken Noodle Soup
This Asian- style chicken soup is much lower in sodium than typical canned soups. And it's quick and easy to make.
Ingredients
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2 cups water
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1 14-ounce can 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 servings.
Nutrition information
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 83%, Calcium 4%, Iron 8%. Exchanges: Vegetable 1, Starch .5, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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