Recipe and Photo by: Better Homes and Gardens
Five-Spice Chicken Noodle Soup is ready in just 20 minutes. Oscar Mayer Carving Board Rotisserie Seasoned Chicken Breast could make it that much easier.
14-ounce can reduced-sodium chicken broth
green onions, thinly bias-sliced
reduced-sodium soy sauce
teaspoon five-spice powder
teaspoon ground ginger
chopped bok choy cabbage
red sweet pepper, thinly sliced into strips
ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
chopped cooked chicken
1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling. 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 the cooked chicken. Heat through. Makes 4 servings.
nutritional info per serving
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