Indonesian Chicken and Soba Noodle Soup
This satisfying veggie-packed chicken soup variation is ready in 45 minutes. Source: Diabetic Living Magazine
Ingredients
Directions
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In a large saucepan, heat oil over medium-high heat. Add onion and ginger; cook for 3 minutes, stirring occasionally.
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Add cabbage, sweet potato, and celery. Cook for 4 minutes more, stirring occasionally. Stir in broth, soy sauce, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.
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Stir in chicken and lime juice. Just before serving, stir in green onions and cilantro. Serve soup with udon and, if desired, garnish with peanuts.
Nutrition Facts
Serving Size: 1 cup soup & 2/3 cup noodles
Per Serving:
266 calories; 4.8 g total fat; 0.6 g saturated fat; 32 mg cholesterol; 581 mg sodium. 283 mg potassium; 35 g carbohydrates; 3.9 g fiber; 4 g sugar; 20.5 g protein; 2416 IU vitamin a iu; 16 mg vitamin c; 28 mcg folate; 51 mg calcium; 2 mg iron; 52 mg magnesium;
Exchanges:
1/2 vegetable, 2 starch, 2 lean meat
