Easy Chicken and Egg Noodle Soup

Ingredients:

  • 2 teaspoons canola oil
  • 1 cup onions, diced
  • ½ teaspoon ginger, ground
  • 1 clove garlic, finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 9 ounces chicken breast, cooked and diced
  • 5 cups chicken broth, low sodium
  • 3 ounces egg noodles, uncooked
  • 1 ½ cups shredded cabbage
  • 4 cups fresh spinach
  • ¼ cup chopped green onions
  • ½ teaspoon sesame oil

Directions:

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. Heat canola oil in a medium pot over medium-high heat.
  3. Add onions and cook for 3 minutes or until onions are soft. Stir in ginger, garlic, salt, and pepper.
  4. Cook for 1 minute or until ginger and garlic become fragrant.
  5. Add chicken and broth. Bring to a boil and continue cooking for 5-7 minutes.
  6. Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.
  7. Stir in spinach, green onions, and sesame oil.
  8. Remove from heat and serve.

Nutrition Facts (Per Serving):

calories, 140; carbohydrate, 16 g; protein, 11 g; total fat, 4 g; saturated fat, 0.5 g; trans fat, 0 g; cholesterol, 40 mg; fiber, 2 g; total sugars, 4 g; sodium, 490 mg; calcium, 25 mg; folate, 38 mcg; iron, 1 mg.

Makes 6 servings, approximately 1 ¼ cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Easy Chicken and Egg Noodle Soup

Rate this Recipe
Easy Chicken and Egg Noodle Soup
Dinner
Lunch
4.75 Rating

Ingredients

  • 2 teaspoons canola oil
  • 1 cup onions, diced
  • ½ teaspoon ginger, ground
  • 1 clove garlic, finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 9 ounces chicken breast, cooked and diced
  • 5 cups chicken broth, low sodium
  • 3 ounces egg noodles, uncooked
  • 1 ½ cups shredded cabbage
  • 4 cups fresh spinach
  • ¼ cup chopped green onions
  • ½ teaspoon sesame oil

Directions

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. Heat canola oil in a medium pot over medium-high heat.
  3. Add onions and cook for 3 minutes or until onions are soft. Stir in ginger, garlic, salt, and pepper.
  4. Cook for 1 minute or until ginger and garlic become fragrant.
  5. Add chicken and broth. Bring to a boil and continue cooking for 5-7 minutes.
  6. Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.
  7. Stir in spinach, green onions, and sesame oil.
  8. Remove from heat and serve.

Nutrition Facts (Per Serving)

calories, 140; carbohydrate, 16 g; protein, 11 g; total fat, 4 g; saturated fat, 0.5 g; trans fat, 0 g; cholesterol, 40 mg; fiber, 2 g; total sugars, 4 g; sodium, 490 mg; calcium, 25 mg; folate, 38 mcg; iron, 1 mg.

Makes 6 servings, approximately 1 ¼ cup each.

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