Ginger-Chicken Noodle Soup Recipe | Carson Tahoe Health

Pants feeling a bit snug from all those holiday indulgences? Get back on track with this fragrant, low-calorie soup!

Prep Time: 20 mins
Cook Time: 28 mins
Total Time: 48 mins

1 pounds chicken, thighs, skinless, boneless, cut into 1-inch pieces
1 tablespoon oil, cooking
2 medium carrot(s), cut into thin bite-size sticks
3 can(s) broth, chicken, less sodium, 14 ounces each
1 cup(s) water
2 tablespoon vinegar, rice
2 1/2 teaspoon ginger, fresh
1/4 teaspoon pepper, black ground
2 ounce(s) rice noodles, dried
6 ounce(s) pea pods, frozen, thawed and halved diagonally
1 tablespoon soy sauce, less sodium

Recipe Tip:
Slow-Cooker Version: In a large skillet, cook chicken, half at a time, in hot oil just until browned. Remove with slotted spoon to a 3 1/2- to 4-quart slow cooker. Add carrot, broth, water, vinegar, soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in noodles and pea pods. Cover and cook for 10 to 15 minutes more or until noodles are tender. Serve as above.

Preparation1. In a Dutch oven, cook chicken, half at a time, in hot oil just until browned. Drain fat. Return all chicken to Dutch oven. Add carrots, broth, water, vinegar, soy sauce, ginger and pepper. Bring to boiling; reduce heat and simmer, covered, 20 minutes.2. Return to boil. Add noodles. Simmer, uncovered, 8 to 10 minutes or until noodles are tender, adding pea pods the last 1 to 2 minutes. If desired serve with additional soy sauce.

Quick Info
Servings: 5

Nutritional Info (Per serving)
Calories: 221
Saturated Fat: 1g
Sodium: 805mg
Dietary Fiber: 2g
Total Fat: 6g
Carbs: 16g
Cholesterol: 72mg
Protein: 23g

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