Noodle Soup with Chicken & Vegetables

Prep time: 10min
Total time: 20min
Makes 8 Cups (2L)
cups
bean sprouts
250 mL
tbsp
sesame oil
30 mL
tbsp
Compliments Soya Sauce, 30% Less Salt
30 mL
4
green onions, sliced
2
hard-boiled eggs, quartered
4
cooked chicken thighs, skinned, boned and sliced
cups
broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces
250 mL
1
red, yellow or orange pepper, thinly sliced
1
Compliments Organic Carrot, thinly sliced into rounds
pkg
ramen or other thin, dried Asian noodles
200 g
cups
Rich Chicken Stock
1.5 L
1/8 of recipe
calories
280
fat
8 g
carbs
35 g
protein
17 g
cholestrol
75 mg
fibre
3 g
sodium
640 mg

Directions

  1. Transfer cooked noodles to 4 large bowls. Arrange chicken pieces, eggs and green onions on top. Ladle hot broth and vegetables into bowls. Divide soy sauce and sesame oil overtop and garnish with bean sprouts.

  2. Meanwhile, add the carrots, peppers and broccoli to the simmering stock and cook 2 to 3 min. or until vegetables are tender-crisp.

  3. Add chicken stock to a large saucepan and bring to a simmer. In another large saucepan, bring water to a boil and cook noodles according to package instructions.

Tip

The secret to preventing noodles from making the stock starchy is to cook them separately.