Easy Asian Chicken Noodle Soup
photo by NormCooks
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 1 lb chicken tenders, chopped
- 2 cups bell peppers, chopped
- 1 lb rice noodles
- 2 cups water chestnuts
- 8 ounces bean sprouts
- 2 cups frozen broccoli
- 1 cup carrot, chopped
- 1 cup frozen spinach
- 1 cup frozen okra
- 2 cups snow pea pods, fresh
- 1 cup celery, chopped
- 1 cup mushroom, sliced
- 16 g fat free sodium free chicken broth, 4 pkts
- 6 quarts water
- 1⁄2 cup low sodium soy sauce
- 4 tablespoons Mrs. Dash seasoning mix, Garlic and Herb Blend
- 4 tablespoons Mrs. Dash seasoning mix, Original Blend
- 2 tablespoons five-spice powder, Asian Brand
- 1 cup spring onion, chopped
- 2 tablespoons fresh ground black pepper
directions
- Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
- Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
- Top off each serving with a handful of chow mein noodles.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
NormCooks
Orlando, FL
I cook for fun and passion. I love to dazzle my wife (whom I met online in 1999) with new flavors and culinary surprises. I like simple recipes with limited steps and common ingredients which produce surpisingly delicious taste treats. I only post recipes I have written and cooked myself.
Our Star Trek Club is known for frequent gatherings throughout Central Florida with great food always on hand.