- 15 quarts (6 cups) low-sodium chicken broth
- 4 large garlic cloves, minced
- 1 tablespoon minced fresh ginger, or 1 teaspoon ground
- 4 cup low-sodium soy sauce
- 2 cups shredded cooked chicken
- 2 packages (3 ounces each) ramen noodles, flavor packets discarded
- 2 cups fresh bean sprouts
- 4 scallions, white and green parts, sliced thin
- 4 cup chopped fresh cilantro leaves
- 1 lime, quartered
In a Dutch oven or soup kettle, bring broth, garlic, ginger, soy sauce, and chicken to a boil. Add noodles; return to a boil and cook until tender, about 3 minutes. Add bean sprouts, scallions, and cilantro and ladle into soup bowls immediately. Serve with a lime wedge on the side.
282 calories per 2-cup serving
