Easy Chicken and Egg Noodle Soup
Equipment
- Medium Pot
- Stove
- Cutting Board
- Knife
Ingredients
- Ingredients
- 2 teaspoons canola oil
- 1 cup onions diced
- ½ teaspoon ginger ground
- 1 clove garlic finely chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 9 ounces chicken breast cooked and diced
- 5 cups chicken broth low sodium
- 3 ounces egg noodles uncooked
- 1 ½ cups shredded cabbage
- 4 cups fresh spinach
- ¼ cup chopped green onions
- ½ teaspoon sesame oil
Instructions
- Directions
- Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
- Heat canola oil in a medium pot over medium-high heat.
- Add onions and cook for 3 minutes or until onions are soft. Stir in ginger, garlic, salt, and pepper.
- Cook for 1 minute or until ginger and garlic become fragrant.
- Add chicken, broth, and soy sauce. Bring to a boil and continue cooking for 5-7 minutes.
- Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.
- Stir in spinach, green onions, and sesame oil.
- Remove from heat and serve.
Notes
Nutrition Facts (Per Serving)
calories, 194; carbohydrate, 17 g; protein, 206 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 54 mg; fiber, 2 g; total sugars, 2 g; sodium, 210 mg; calcium, 53 mg; folate, 83 mcg; iron, 2 mg; percent calories from fat, 23%.
Makes 6 servings, approximately 1 ¼ cup each.
calories, 194; carbohydrate, 17 g; protein, 206 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 54 mg; fiber, 2 g; total sugars, 2 g; sodium, 210 mg; calcium, 53 mg; folate, 83 mcg; iron, 2 mg; percent calories from fat, 23%.
Makes 6 servings, approximately 1 ¼ cup each.
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