Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
Prepared for Recipe Swap #14 - Backyard Barbecuers-- Had left-over rotisserie chicken -- always flavorful, and purchased frozen "Japanese Stir-fry Vegetables". Used 1 and 1/2 bags, thawed, and found that more than 1 48 oz. box of chicken broth- required another 15 oz. can. Couldn't find anything labeled "Chinese wheat noodles", so used a 3 oz. packet of Ramen Oriental noodles, (without the spice packet). It was very tasty -- DH added a dash of Sesame Oil to his second bowl - and did intensify flavors. Next time would likely add some fresh ground pepper, but have enough for lunch tomorrow -- and will enjoy ! Thanks, CarolAT, for a new slant on chicken noodle soup.