Ramen-Style Ginger Chicken Noodle Soup
Try this Asian twist on classic chicken noodle soup next time you're battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 10 min
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- Cook time
- 14 min
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- Servings
- 6 Servings
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- Serving size
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1 1/4 cups
Ingredients
-
low sodium chicken broth
- 5 cup
- 5 cup
-
-
grated fresh ginger
- 1 tbsp
- 1 tbsp
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-
salt
- 3/4 plus 1/8 tsp
- 3/4 plus 1/8 tsp
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shredded cooked chicken
- 2 cup
- 2 cup
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dry whole grain noodles of choice, such as brown rice udon
- 6 oz
- 170 g
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spinach
- 1 (5-oz) package
- 1 (5-oz) package
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fresh cilantro
- 1/3 cup
- 1/3 cup
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Directions
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Add the broth, ginger, and salt to a large saucepan and bring to a boil over high heat.
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Stir in the chicken and noodles, return to a boil, then reduce the heat to medium. Cook, uncovered, until the noodles reach your desired texture, about 8 minutes. Stir in the spinach.
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Ladle into bowls. Sprinkle with the cilantro and serve.