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+ servings

Easy Chicken and Egg Noodle Soup

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6

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.
Keyword Chicken, Noodles, Spinach
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