Five-Spice Chicken Noodle Soup
Time needed
20 min
preparation
Serving Size / Yield
4 servings
Ingredients
- 2 C. water
- 1 14-oz. can reduced-sodium chicken broth
- 2 green onions, thinly bias-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 med. red sweet pepper, thinly sliced into strips
- 2 oz. dried somen noodles, broken into 2-inch lengths, or 2 oz. dried fine noodles
- 1 1/2 C. chopped cooked chicken
Directions
In a large saucepan, combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder and ginger. Bring to a boil.
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 cooked chicken. Heat through.
