ASIAN CHICKEN SPINACH NOODLE SOUP
Try this ASIAN CHICKEN SPINACH NOODLE SOUP recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 6 cups chicken broth
- 1/2 tsp ground ginger
- 1 tbsp sesame oil
- 3 tbsp hoisin sauce
- 3 cups chopped spinach
- red pepper flakes (optional)
- 8 oz japanese-style somen noodles (or angel hair pasta)
- 1 tbsp fresh-squeezed lime juice
- 2 cups cooked and sliced chicken (deli-roasted chicken wo
- 1 cup bean sprouts (i used canned)
- 1 tbsp chopped fresh basil leaves
- 3 green onions sliced thin
- Carbohydrate 25.7731331249917 g
- Cholesterol 5521.44 mg
- Fat 1124.23421102739 g
- Fiber 3.87579003384356 g
- Protein 1373.39171437499 g
- Saturated Fat 319.529902216389 g
- Serving Size 1 1 Recipe (7741g)
- Sodium 5998.99884999999 mg
- Sugar 21.8973430911481 g
- Trans Fat 95.0762029262051 g
- Calories 16077 calories
1) Cook noodles according to package directions; drain, rinse, and place in bowl; set aside 2) Add chicken broth to large soup pot and heat over medium-high heat; stir in hoisin sauce, sesame oil, lime juice, ginger, chicken, bean sprouts, and basil leaves; reduce heat to medium and, stirring occasionally, cook 10 minutes; stir in spinach and green onions and immediately remove from heat 3) Place cooked noodles in bottom of soup bowls and ladle soup over top; serve with or without sprinkles of red pepper flakes; enjoy! Servings: 4-6
