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Asian Chicken Noodle SoupA brothy chicken noodle soup with a distinct Asian flair Recipe Rating  2 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 35 minutes Servings: Makes 6 servings (1 cup each)
| Ingredients |
- 1 tablespoon Pure Wesson® Vegetable Oil
- 1/2 cup shredded carrot
- 2 tablespoons thinly sliced fresh ginger
- 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
- 5 cans (10.5 oz each) low-sodium ready-to-serve chicken broth
- 1/4 cup La Choy® Lite Soy Sauce
- 1 ounce dry angel hair pasta, uncooked
- 3/4 cup diagonally sliced green onions
- 2 teaspoons toasted sesame oil
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| Directions | - Heat vegetable oil in large saucepan over medium-high heat until hot. Add carrots and ginger; cook and stir 2 minutes or until aromatic.
- Add chicken; cook and stir 2 minutes or until lightly browned. Pour in broth and soy sauce; stir to combine. Simmer 5 minutes.
- Add pasta to broth mixture and simmer another 15 minutes or until pasta is tender. Stir in green onions and sesame oil. Serve.
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| Cook's Tips | For added convenience, purchase grated carrots in produce section.
Boneless skinless chicken thighs can be used in place of breast meat.
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 Nutrition Facts Amount per Serving Calories 184 % Daily Value* Total fat 11% 7 g Saturated fat 9% 2 g Cholesterol 16% 47 MG Sodium 22% 517 MG Carbohydrate 3% 8 g Dietary fiber 3% 1 g Sugars 0% 4 g Protein 41% 20 g Vitamin A 34% Vitamin C 5% Calcium 2% Iron 5% * Percent Daily Values are based on a 2,000 calorie diet |
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