Friday, April 30, 2010

A Twist On Chicken Noodle Soup

This was good....It was inspired by the Asian Noodle Bowl recipe from Eat Clean Diet Recharged by Tosa Reno.

Asian Chicken Veggie Soup (serves 4)

1 large chicken breast, sliced
1 t olive oil
2 T soy sauce, low sodium
2 T sesame oil
1 t chili oil
1 t rice wine vinegar
1 t ginger paste
2 t garlic paste (equals 2 cloves)
4 cups chicken stock (if not homemade, use low sodium)
2 cups water
1 large carrot, cut into matchsticks
4 cups bok choy, chopped (this is about 1 head)
1 cup frozen green peas
1 cup asparagus, cut into 1 inch pieces
1 oz. uncooked buckwheat soba noodles
Mix the sliced chicken, sesame oil, chili oil, soy sauce, rice wine vinegar, ginger and garlic together. In a hot pan, pour in 1 t of olive oil and saute the chicken until mostly done, about 5 minutes. Add in the chicken stock and water and cook at a high simmer/low boil until stock is hot. Add in the veggies and cook for 5 more minutes. Lastly, add in the soba noodles and cook 5 more minutes, until the veggies and noodles are tender.

I haven't done the calorie count yet, but each serving is 5 WW points.

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