Chicken Noodle Soup with Ginger and Edamame
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 4 chicken thighs roasted in the oven and meat torn off
- 28 oz of chicken broth
- 1 1/2 c. water
- 3 tbsp cilantro
- 1 inch of fresh ginger root sliced into large pieces
- 1 c. frozen edamame beans
- 1 c. chopped carrot
- 1/2 c. sliced green onion
- 1 c. chopped celery
- 1/2 of a bell pepper julienned
- 7 oz dried pasta ( i used small cut angel hair)
- Carbohydrate 18.5638151562285 g
- Cholesterol 0 mg
- Fat 0.577922343734173 g
- Fiber 7.19472496717262 g
- Protein 2.88541124999745 g
- Saturated Fat 0.118815312488693 g
- Serving Size 1 1 Recipe (1644g)
- Sodium 200.468250012014 mg
- Sugar 11.3690901890559 g
- Trans Fat 0.131426249997036 g
- Calories 84 calories
Oven roast the chicken with Montreal Chicken seasoning (McCormick) for 45 minutes. pick the meat off the bone and set aside in plastic bag to keep it moist. Place the chicken pickings - bones and skin and drippings - broth, water, bunch of cilantro and ginger into a large heavy bottomed pot. (Don’t worry about the skin on the ginger, you will be discarding it later) Cover and simmer for about 1 hour until chicken is falling off the bone Strain broth discarding the cilantro stems and ginger. Return broth to pot. Add chicken meat to pot Next add the edamame, carrots, and celery. Season with salt and pepper. Cover and simmer for about 5 min. Then add the green onion and pasta, cover and cook for another 5-7 minutes until the pasta is cooked. Check for seasoning. When all the vegetables are tender, but not mushy and the pasta is cooked, ladle the soup into bowls Feel better!!!
