Oriental Chicken Noodle Soup
|Chicken thighs||1 1⁄2 Pound (6 Pieces)|
|Water||6 Cup (96 tbs)|
|Frozen green peas||1 Cup (16 tbs)|
|Ramen noodles/Oriental noodles||6 Ounce (2 Packages, 3 Ounce Each, For Soup)|
|Soy sauce/Salt||To Taste|
In 5-quart Dutch oven, heat chicken thighs and water to boiling.
Cover, simmer chicken over low heat until fork-tender, about 20 minutes.
Transfer chicken to bowl; cool until easy to handle.
Skim off and discard all fat from surface of broth.
Remove and discard skin and bones from chicken.
Tear chicken into pieces.
Add peas to broth; cook for 1 minute.
In cup, beat eggs lightly, just to break yolks.'
Drizzle eggs into soup.
Add noodles and seasoning packets.
Cook just until noodles soften.
Stir in chicken.
Add soy sauce or salt to taste.
Calories 456 Calories from Fat 146
% Daily Value*
Total Fat 16 g25%
Saturated Fat 5.7 g28.3%
Trans Fat 0.2 g
Cholesterol 234.2 mg78.1%
Sodium 686.3 mg28.6%
Total Carbohydrates 33 g11.1%
Dietary Fiber 2.9 g11.5%
Sugars 2.5 g
Protein 42 g84.3%
Vitamin A 10% Vitamin C 24.2%
Calcium 4.5% Iron 25.1%
*Based on a 2000 Calorie diet