Thursday, August 12, 2010

Asian Chicken Noodle Soup

Everyone, it seems, has a chicken noodle soup recipe and they are as varied as the people who eat them. This particular recipe came out of boredom, a lack of fresh veggies and the fact my van was in the shop. I had to make due with what was in the freezer and pantry. I don’t know if it was inspiration or dumb luck, but this came out just great. The rice noodles are not exactly the healthiest option, so if you like substitute brown rice or wild rice.
It may sound out of place but ham bullion gives this soup its Asian flavor. Goya makes ham bullion and it’s a great way to get ham flavor without the fat and calories. You don’t need much of it, so don’t be tempted to dump a whole packet in the soup without tasting it first.

1 tsp. olive oil
1 lb. boneless, skinless chicken thighs cut in bite-sized pieces
1 medium Vidalia onion, chopped
2 cups chicken broth
2 cups water
1/3 packet ham bullion
2 to 4 tbs. soy sauce
2 clove garlic, minced
10 oz. package frozen spinach
4 oz. rice noodles, dry.

1. In a heavy pan with tight fitting lid, lightly brown chicken in olive oil for 3-4 minutes. Add onion and continue sautéing until onions are translucent, about 3 minutes.

2. Add chicken broth, water, ham bullion, soy sauce and garlic. Cover and simmer until chicken is tender, about 20 minutes. Add frozen spinach and simmer just until spinach is defrosted.

3. Stir in noodles and cook just until noodles are tender, about 7 to 9 minutes. 275 calories, 7 g. fat, 26 g. protein and 3 g. fiber per serving.

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