INGREDIENTS
1
package (3 ounces) ramen noodles
3/4
pound chicken tenders
2
cans (about 14 ounces each) chicken broth
1/4
cup shredded carrot
1/4
cup frozen snow peas
2
tablespoons thinly sliced green onions
1/2
teaspoon minced garlic
1/4
teaspoon ground ginger
3
tablespoons chopped fresh cilantro
1/2
lime, cut into 4 wedges
PREPARATION:
- Break noodles into pieces. Cook noodles according to package directions; discard flavor packet. Drain; set aside.
- Cut chicken into 1/2-inch pieces. Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.
- Add carrot, snow peas, green onions, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with limes.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Fiber
2 g
Carbohydrate
13 g
Cholesterol
78 mg
Saturated Fat
1 g
Total Fat
7 g
Calories from Fat
32 %
Calories
200
Protein
23 g
Sodium
900 mg
DIETARY EXCHANGE:
Meat
3
Starch
1
