Asian Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots. Ingredients:
1 tablespoon vegetable oil |
1 tablespoon bottled minced garlic |
1 tablespoon bottled grated ginger |
2 stalks fresh lemongrass, peeled |
2 cups water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 pound chicken breast tenders, cut into bite-sized pieces |
4 ounces uncooked angel hair pasta |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
2 green onions, thinly sliced |
1 red chile pepper, finely chopped |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
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