Healthy Soup Recipe: Asian Chicken Noodle Vegetable Soup Recipe
Try This Healthy Asian Soup Recipe!
This colorful healthy soup recipe is a great meal-in-one served immediately, made ahead or to quickly assemble when you have leftover grilled chicken to use up from the day before.
Makes 6 servings
What you need:
1 tsp. vegetable oil
2 cloves minced garlic
1 tbsp. minced ginger root
4 green onions, chopped
1/8 tsp. red pepper flakes (or more!)
8 cups chicken broth
1 tbsp. fresh lime/lemon juice
2 tsp. fish sauce
2 tsp. soy sauce
2 tsp. sesame oil
2 cups cooked egg noodles, ramen noodles, udon noodles or rice vermicelli noodles
2 boneless skinless chicken breasts, diced and cooked (~12 oz.)
1 cup sliced mushrooms
1 cup halved snap/snow peas or broccoli
1 yellow/red/orange pepper, diced into bite-size cubes
Optional: for more heat add hot sauce
How you prepare:
- In a large pot sauté the first 5 ingredients together. Add the rest of the ingredients and heat. Serve and enjoy!
- Make ahead method: Mince garlic and ginger and chop green onions and place in a covered bowl in thefridge. Cook egg noodles or rice vermicelli and place in a separate bowl in the fridge. Cook chicken,dice into pieces and place in a separate bowl in the fridge. Prepare mushrooms, snap/snow peas andyellow/red/orange pepper and place into a bowl. When you are ready to eat the soup: In a large pot sauté the first 5 ingredients of the recipe together. Add the rest of the ingredients and heat.
Dietary Fiber 2g
We hope you have enjoyed this healthy soup recipe for Asian chicken noodle vegetable soup!
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