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.

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  • 2 cups water
  • 1 14 ounce can 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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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

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, vit. A (IU) 1312, vit. C (mg) 49, sodium (mg) 556, calcium (mg) 40, iron (mg) 1, Vegetables () 1, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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