SKINNY GINGER CHICKEN NOODLE SOUP
80% less sat fat • 50% more fiber than the original recipe. When a craving for chicken noodle soup hits, give this Asian-inspired recipe a try. Made with ginger, soba noodles, veggies, soy sauce, and reduced-sodium chicken broth, this a healthy choice any night of the week.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
- Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
- Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
- Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
- If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 1/2 cups, Sodium 880 mg, Sugar 6 g, TransFat 0 g
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