Spring Ramen Chicken Soup
Source of Recipe
Good Housekeeping
Recipe Introduction
Yields: About 8 cups or 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 8 minutes
Calories: 355
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 66 mg
Sodium: 920 mg
Carbohydrates: 32 g
Fiber: 3 g
Protein: 32 g
Recipe Link: http://magazines.ivillage.com/goodhousekeeping/recipefinder/recipe/0,,669689,00.html List of Ingredients
5 cups water
2 packages (3 ounces each) chicken-flavor or Oriental-flavor ramen noodle soup mix
6 ounces snow peas (about 2 cups)
2 green onions
1 large carrot
1 pound skinless, boneless chicken breasts
1 teaspoon Asian sesame oil
Recipe
1. In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat. Meanwhile, remove strings from snow peas and cut each diagonally in half. Slice green onions and shred carrot. Cut chicken into 3/4-inch pieces. Break ramen noodle block into 2 layers.
2. When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles. Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout. Remove saucepan from heat. Stir in sesame oil.
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