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Asian Noodle Soup

Asian Noodle Soup
  • 20 min
  • 4 servings (8 cups)
  • $1.00/serving

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies and 1 tbsp Epicure dip. 

Ingredients

8 cupsNourish Broth, prepared
1 lb (450 g) boneless, skinless chicken breasts, about 2, cut into 1/2" cubes
1 1⁄2 cups dried, thin egg noodles
2 cups bok choy, or Chinese cabbage, julienned (finely sliced)
1⁄3 cups carrot, julienned
2 tspAsian Stir-Fry Seasoning
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste


Preparation

  1. In Wok  or Multipurpose Pot, bring broth to a boil. Reduce to a gentle simmer. 
  2. Add cubed chicken and poach until chicken is firm and cooked through. Remove and set aside. 
  3. Add noodles to broth and simmer until noodles are cooked. 
  4. Return chicken pieces to pot. Stir in bok choy or cabbage and carrots. Bring to a boil. 
  5. Stir in seasoning. Season with salt and pepper 

Nutritional Information

Per serving (2 cups): Calories 240, Fat 6 g (Saturated 1.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 23 g (Fibre 2 g, Sugars 2 g), Protein 26 g.

Shop This Recipe

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