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Asian Chicken Noodle Soup |
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Serves: 4 Print this Recipeprep: 15 min cook: 8 min 3 cups water 1 package (3 ounces) chicken-flavor ramen noodles soup mix 2 cups cut-up cooked chicken 2 medium stalks bok choy (with leaves), cut into 1/4-inch slices 1 medium carrot, sliced (1/2 cup) 1 teaspoon sesame oil, if desired Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 1. Heat water to boiling in 3-quart saucepan. Break block of noodles (reserve seasoning packet). Stir noodles, chicken, bok choy and carrot into water. Heat to boiling; reduce heat. Simmer uncovered 3 minutes, stirring occasionally. 2. Stir in contents of seasoning packet and sesame oil. wing it! The reason for breaking the block of dry noodles into pieces is that, if you don't, it will stay in one large piece as it cooks. The soup will also be easier to eat because the broken noodles won't be so long and unwieldy. 1 SERVING: Calories 230 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 60mg; Sodium 440mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 22g * % DAILY VALUE: Vitamin A 82%; Vitamin C 14%; Calcium 6%; Iron 10% * DIET EXCHANGES: 1 Starch, 2 1/2 Lean Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Asian Chicken Noodle Soup is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Asian Chicken Noodle Soup Chicken Noodle Soup Chicken and Root Vegetable Soup Chicken-Vegetable Soup with Mini-Dumplings Chunky Chicken Soup with Pasta Shells Lemony Chicken-Lentil Soup Rio Grande Chicken Soup Spring Arborio Rice and Chicken Soup Summertime Chicken Gazpacho Tuscan Tomato Soup Chicken Cordon Bleu Chowder Buffalo Chicken Chili White Bean Chili |
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