Asian Noodle Soup
Make it a Perfectly Balanced Plate : Serve with1 cup sliced veggies and 1 tbsp Epicure dip.
Ingredients
Makes: 4 servings (8 cups)
- 8 C (2 L) Chicken Broth, prepared
- 1 lb (450 g) boneless, skinless chicken breasts, about 2, cut into 1/2" cubes
- 1 1/2 C (375 ml) dried, thin egg noodles
- 2 C (500 ml) julienned (finely sliced) bok choy, or Chinese cabbage
- 1/3 C (80 ml) julienned carrot
- 2 tsp (10 ml) Asian Stir-Fry Seasoning, to taste
- Sea Salt (Grinder), to taste
- Black Pepper (Grinder), to taste
Preparation
- In Wok & Glass Lid or Multipurpose Pot - 12 C , bring broth to a boil. Reduce to a gentle simmer.
- Add cubed chicken and poach until chicken is firm and cooked through. Remove and set aside.
- Add noodles to broth and simmer until noodles are cooked.
- Return chicken pieces to pot. Stir in bok choy or cabbage and carrots. Bring to a boil.
- Stir in seasoning. Season with salt and pepper
| Nutritional Serving Size | Per serving (2 cups): |
| Calories | 240 |
| Fat | 6 g |
| Saturated Fat | 1.5 g |
| Transfat | 0 g |
| Cholesterol | 55 mg |
| Sodium | 210 mg |
| Carbohydrates | 23 g |
| Fibre | 2 g |
| Sugar | 2 g |
| Protein | 26 g |
Multipurpose Pot - 12 C
Wok & Glass Lid
Asian Stir-Fry Seasoning
$7.95
$7.95
Sea Salt (Grinder)
Black Pepper (Grinder)
Chicken Broth Mix
$11.50
$11.50