Name: Chicken ginger noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz chicken breast, cut into 1/2-inch pieces; 1.5 oz rice noodles; 3 cups low-sodium chicken broth; 3 1/2 tbsp fresh ginger, peeled and grated; 2 cloves garlic, minced; 1 medium carrot, sliced into rounds; 1 stalk celery, sliced; 1 tsp canola oil; 1 tbsp lime juice; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced; 1/2 cup water

Nutrition

Per serving

568 calories

Protein: 65g; 45% of calories
Carbs: 55g; 39% of calories
Fat: 10g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the canola oil in a large pot over medium heat. Add the carrot, celery, ginger, and garlic. Cook until the vegetables begin to soften, about 5 minutes.
Pour in the chicken broth and water. Bring to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes to develop the flavor.
Add the diced chicken to the pot. Simmer until the pieces are cooked through and no longer pink in the middle, about 8 minutes. Done when is 165°F and not pink inside.
Add the rice noodles to the pot and cook until tender, about 4 minutes. Remove from heat and stir in the lime juice, salt, and black pepper. If the noodles have absorbed too much liquid, add a splash of hot water.
Ladle the soup into a large bowl and garnish with the green onions.

Nutrition

Ingredients

Instructions

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