Asian Chicken Noodle Soup

Makes about 2 quarts, serving 4
  • 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

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