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  • 12 cups chicken broth
  • 1/2 head napa cabbage, rinsed, hard core removed and cabbage cut into 1-inch-wide strips (about 8 cups)
  • 2 large carrots, peeled and thinly sliced
  • 2 large ribs celery, thinly sliced
  • 1/4 pound broad rice noodles
  • 1 22 ounce package Tyson® Grilled & Ready® Frozen Chicken Breast Strips, thawed and cut into bite-size pieces
  • 1 8 ounce can sliced water chestnuts, drained
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup fresh cilantro leaves
  • 2 - 3 tablespoons hoisin sauce
Related Video
How to Make Egg Drop Soup with Chicken and Noodles

Learn how to make this Asian classic soup that is filling enough to consider a meal.

In a large pot or Dutch oven bring broth to boiling. Add cabbage, carrots, and celery; reduce heat. Simmer 4 minutes.
Add noodles; simmer 3-4 minutes or until noodles are tender but still firm, stirring occasionally.
Add Grilled & Ready® Chicken Breast Strips, water chestnuts, soy sauce, cilantro, and hoisin sauce; simmer 2 minutes or until heated through.
Serving Suggestion:
Garnish soup with snipped fresh cilantro or parsley. Serve with purchased egg rolls or pot stickers.

nutrition information

Per Serving: cal. (kcal) 179, Fat, total (g) 3, chol. (mg) 48, sat. fat (g) 1, carb. (g) 20, fiber (g) 2, pro. (g) 21, vit. A (IU) 3207, vit. C (mg) 19, sodium (mg) 1896, calcium (mg) 71, Percent Daily Values are based on a 2,000 calorie diet
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