Ingredients: (NTT)

  • 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: (NTT)

  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): (NTT)

calories, 194; carbohydrate, 17 g; protein, 206 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 54 mg; fiber, 2 g; total sugars, 2 g; sodium, 210 mg; calcium, 53 mg; folate, 83 mcg; iron, 2 mg; percent calories from fat, 23%.

Makes 6 servings, approximately 1 ¼ cup each.

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, 194; carbohydrate, 17 g; protein, 206 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 54 mg; fiber, 2 g; total sugars, 2 g; sodium, 210 mg; calcium, 53 mg; folate, 83 mcg; iron, 2 mg; percent calories from fat, 23%.

Makes 6 servings, approximately 1 ¼ cup each.