Asian Chicken Noodle Soup

The recipe calls for cooked chicken, so pick up a rotisserie from the deli, canned or pouches of chicken at the grocery store, or simply use leftovers. From Cooking Light Magazine

Asian Chicken Noodle Soup
Asian Chicken Noodle Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 cooked chicken breast, 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

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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