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Ramen-Style Ginger Chicken Noodle Soup
10 min prep time
14 min cook time
6servings
Recipe by
Jackie Newgent, RDN, CDN
Source
Clean & Simple Diabetes Cookbook/Diabetes Forecast
Photo by
Photography by Terry Doran; Food styling by Annie Whyte; Prop styling by Madison Beck
How to Make Ramen-Style Ginger Chicken Noodle Soup
Try this Asian twist on classic chicken noodle soup next time you're battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
10 min prep time
14 min cook time
6servings
1 1/4 cups
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Step-By-Step Instructions:
- Add the broth, ginger, and salt to a large saucepan and bring to a boil over high heat.
- Stir in the chicken and noodles, return to a boil, then reduce the heat to medium. Cook, uncovered, until the noodles reach your desired texture, about 8 minutes. Stir in the spinach.
- Ladle into bowls. Sprinkle with the cilantro and serve.
Nutrition facts
6 Servings
-
Serving Size
1 1/4 cups
- Amount per serving Calories 180
-
Total Fat
1.5g
- Saturated Fat 0.6g
- Cholesterol 35mg
- Sodium 580mg
-
Total Carbohydrate
23g
- Dietary Fiber 3g
- Total Sugars 1g
- Protein 19g
- Potassium 520mg
- Phosphorous 260mg
Ingredients
low sodium chicken broth
5 cup
grated fresh ginger
1 tbsp
salt
3/4 plus 1/8 tsp
shredded cooked chicken
2 cup
dry whole grain noodles of choice, such as brown rice udon
6 oz
spinach
1 (5-oz) package
fresh cilantro
1/3 cup
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