Asian Chicken Noodle Soup
By doroalry
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
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Fettuccine with Sweet... 0/5 (0 Votes)
- Roast Leg of Lamb with 40 Cloves... 0/5 (0 Votes)
- Pasta with Mixed Seafood Recipe -... 0/5 (0 Votes)
- Mandarin Noodles 0/5 (0 Votes)
Review this recipe