Asian Chicken Noodle Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
skinless boneless chicken breast -- cubed |
|
2 |
stalks |
celery -- diced |
|
2 |
whole |
carrots -- sliced thin |
|
1 |
small |
onion -- diced fine |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced fine |
|
48 |
ounces |
low sodium chicken broth |
|
2 |
tablespoons |
Lawry's Asian Seasoning |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
vegetable oil |
|
8 |
ounces |
noodles |
Heat vegetable oil in a large pot or Dutch oven. Add chicken and cook until browned. Remove chicken from pot. Add garlic and gingerroot and cook until fragrant about 30 seconds. Add onion, celery and carrots. Cook until they start to soften. Add seasoning and soy sauce along with chicken. Add chicken broth and heat until boiling. Reduce heat and simmer for 15 minutes. Increase heat and add noodles to soup mixture. Cook for 10 to 12 minutes until noodles are al dente. Makes 8 servings. |
Per Serving: 237 Calories; 4g Fat (14.0% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 561mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. |