CHICKEN NOODLE SOUP CHINESE RECIPES

Name: Chinese-Style Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon canola oil; 1 1/2 teaspoons garlic, minced; 2 (14 ounce) cans reduced-sodium chicken broth; 3 tablespoons reduced sodium soy sauce; 2 tablespoons rice vinegar; 1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces; 1 tablespoon cornstarch; 4 ounces Chinese wheat noodles; 3 cups frozen oriental-style vegetables

CHINESE-STYLE CHICKEN NOODLE SOUP RECIPE - FOOD.COM

Chinese-Style Chicken Noodle Soup Recipe - Food.com image

This soup is high in flavor and low in colories. It is packed full of vegetables that add to the great taste of this easy to make soup. The whole family will enjoy eating this dish. This recipe was posted in my local newspaper.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon canola oil
1 1/2 teaspoons garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon cornstarch
4 ounces Chinese wheat noodles
3 cups frozen oriental-style vegetables

Steps:

In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
Stir in the stir-fry vegetable mix and cook until they are heated through.

Nutrition Facts : Calories 120.5, FatContent 3, SaturatedFatContent 0.6, CholesterolContent 32.9, SodiumContent 546.7, CarbohydrateContent 5.7, FiberContent 0.1, SugarContent 0.5, ProteinContent 17.8

CHINESE CHICKEN-NOODLE SOUP RECIPE | MYRECIPES

Chinese Chicken-Noodle Soup Recipe | MyRecipes image

Ramen noodles and chicken are quick-cook ingredients in this Chinese soup recipe. Scallions, fresh spinach leaves, and a bit of chili sauce add color.

Provided by Lori Longbotham

Yield 4 servings (serving size: 2 cups broth, 1/2 cup spinach, and 1/2 cup noodles)

Number Of Ingredients 11

Ingredients

2 (3-ounce) packages ramen noodles, broken into 3-inch lengths
2 teaspoons canola oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (15.75-ounce) cans low-sodium, fat-free chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon chili-garlic sauce
2 boneless, skinless chicken-breast halves, thinly sliced
Freshly ground white or black pepper
4 scallions, thinly sliced
2 cups prewashed baby spinach

Steps:

Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.

Nutrition Facts : Calories 293 calories, CarbohydrateContent 35 g, CholesterolContent 34 mg, FatContent 4 g, FiberContent 4 g, ProteinContent 28 g, SodiumContent 650 mg

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