Five-Spice Chicken Noodle Soup

  • Print

Rating:

(1 vote) 4 1

This is a good way to use leftover baked chicken. Also reserve some of the broth for this recipe.

Ingredients

  • 2 1/2 C. water
  • 1 1/4 C. reduced-sodium chicken broth
  • 2 green onions, thinly sliced
  • 2 tsp. reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 1/4 tsp. five-spice powder
  • 1/8 tsp. ground ginger
  • 2 C. chopped bok choy
  • 1 medium red sweet pepper, cut in thin strips
  • 2 oz. Ramen noodles or any fine dry nodles, broken in
  • 2 inch pieces
  • 1 1/2 C. cooked chicken

Directions

In large saucepan, combine water, chicken broth, onions, soy sauce, garlic, 5-spice and ginger. Bring to boiling. Stir in bok choy, sweet pepper and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 305 minutes or until noodles are just tender. Stir in the cooked chicken. Heat through.

Makes four 1 1/2 C. servings.

Review this recipe:

Signup