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Skinny Ginger Chicken Noodle Soup
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Prep Time:
20 minutes
Total Time:
50 minutes
Upgrade your chicken noodle soup with Asian flair: ginger, soba noodles, veggies, soy sauce, and reduced-sodium chicken broth create a healthier, tastier option with 80% less saturated fat and 50% more fiber.
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:
  • Brown half of the chicken in a Dutch oven with hot oil until golden. Remove excess fat. Add all the chicken back to the pot, along with carrots, chicken broth, water, rice vinegar, 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil, then simmer, covered, for 20 minutes.
  • Add uncooked noodles to the soup and bring it to a boil. Then, lower the heat and let it simmer without a lid for 8 to 10 minutes until the noodles are tender.
  • Prepare peas as instructed on the package. Stir peas into the soup right before serving. Optionally, enjoy with extra soy sauce on the side.
  • Sear chicken in a large skillet with hot oil until browned. Transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, water, rice vinegar, 1 tablespoon soy sauce, ginger, and pepper. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  • Switch to high-heat setting and stir in uncooked noodles. Cover and cook for 10 to 15 minutes until noodles are tender. Prepare peas as per package instructions, then add to soup and serve.

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