5-Spice Chicken Noodle Soup

5-Spice Chicken Noodle Soup

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From: Diabetic Living Magazine

This Asian-inspired chicken soup recipe has soy, five-spice powder and ginger, which add a flavor punch without adding lots of calories or fat.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2½ cups water
  • 1¼ cups reduced-sodium chicken broth
  • 2 green onions, thinly sliced
  • 2 teaspoons reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • ¼ teaspoon five-spice powder
  • ⅛ teaspoon ground ginger
  • 2 cups chopped bok choy
  • 1 medium red sweet pepper, thinly sliced into strips
  • 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
  • 1½ cups chopped cooked chicken

Preparation

  • Prep

  • Ready In

  1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder and ginger. Bring to boiling, Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken; heat through.

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 181 calories; 4 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 20 g protein; 51 mg cholesterol; 556 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1½ vegetables, ½ starch

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