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Thai Noodle Soup

Chicken.delights's picture
Ingredients
  Ramen noodles 3 Ounce (1 Package)
  Chicken breast tenders 3⁄4 Pound
  Canned chicken broth 28 Ounce (Two 14 Ounce Cans)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Frozen snow peas 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 2 Tablespoon, thinly sliced
  Minced garlic 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Chopped fresh cilantro 3 Tablespoon
  Lime 1⁄2 , cut into 4 wedges
Directions

Break noodles into pieces.
Cook noodles according to package directions; discard flavor packet.
Drain and set aside.
Cut chicken into 1/2-inch pieces.
Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat.
Cook 2 minutes.
Add carrot, snow peas, green onions, garlic and ginger.
Reduce heat to low; simmer 3 minutes.
Add cooked noodles and cilantro; heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken

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4.3
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1467 Calories from Fat 662

% Daily Value*

Total Fat 73 g113%

Saturated Fat 19.1 g95.3%

Trans Fat 0 g

Cholesterol 139.5 mg46.5%

Sodium 2809.6 mg117.1%

Total Carbohydrates 129 g43%

Dietary Fiber 10.6 g42.5%

Sugars 7.4 g

Protein 77 g154.1%

Vitamin A 218.6% Vitamin C 92.8%

Calcium 19.6% Iron 64%

*Based on a 2000 Calorie diet

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Thai Noodle Soup Recipe