Easy Asian Chicken Noodle Soup
photo by NormCooks
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 453.59 g chicken tenders, chopped
- 473.18 ml bell peppers, chopped
- 453.59 g rice noodles
- 473.18 ml water chestnuts
- 226.79 g bean sprouts
- 473.18 ml frozen broccoli
- 236.59 ml carrot, chopped
- 236.59 ml frozen spinach
- 236.59 ml frozen okra
- 473.18 ml snow pea pods, fresh
- 236.59 ml celery, chopped
- 236.59 ml mushroom, sliced
- 16 g fat free sodium free chicken broth, 4 pkts
- 5676.0 ml water
- 118.29 ml low sodium soy sauce
- 59.16 ml Mrs. Dash seasoning mix, Garlic and Herb Blend
- 59.16 ml Mrs. Dash seasoning mix, Original Blend
- 29.58 ml five-spice powder, Asian Brand
- 236.59 ml spring onion, chopped
- 29.58 ml 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.
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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.