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Skinny Ginger Chicken Noodle Soup

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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80% less sat fat • 50% more fiber than the original recipe. When a craving for chicken noodle soup hits, give this Asian-inspired recipe a try. Made with ginger, soba noodles, veggies, soy sauce, and reduced-sodium chicken broth, this a healthy choice any night of the week.

Skinny Ginger Chicken Noodle Soup

  • Prep Time 20 min
  • Total 50 min
  • Servings 5
  • Ingredients 12
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Ingredients

  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 teaspoon canola oil
  • 3 medium carrots, sliced
  • 5 1/4 cups reduced-sodium chicken broth
  • 1 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 to 3 teaspoons grated fresh ginger or 1/2 to 3/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 ounces soba (buckwheat noodles), coarsely broken
  • 1 package (9 oz) frozen Sugar Snap Peas
  • Reduced-sodium soy sauce (optional)

Instructions

  • Step 
    1
    In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
  • Step 
    2
    Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
  • Step 
    3
    Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
  • Step 
    4
    Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
  • Step 
    5
    If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.

Nutrition

210 Calories
2g Total Fat
28g Protein
17g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 1/2 cups
Calories
210
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
1/2g
0%
Trans Fat
0g
Cholesterol
55mg
0%
Sodium
880mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
3g
0%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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