Sesame Ginger Chicken Noodle Soup Recipe
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Chicken noodle soup gets an Asian twist with rice noodles, ground ginger, snow peas and toasted sesame seed.
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2 ounces rice noodles
1 teaspoon sesame oil
4 cups reduced sodium chicken broth
1 1/2 cups diced carrots
1 tablespoon McCormick® Ginger, Ground
1 pound boneless skinless chicken breasts, cut into thin strips
1 1/2 cups julienned snow peas
1/2 cup thinly sliced green onions
1 tablespoon reduced sodium soy sauce
2 tablespoons McCormick® Sesame Seed
1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.
To Toast Sesame Seed:
Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
To Freeze Soup:
Cool soup completely. Ladle into in freezer-weight containers. Freeze up to 3 months. Prepare rice noodles just before serving.
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Calories: 143 Calories
Fat: 3 Grams
Protein: 17 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 12 Grams
Sodium: 416 Milligrams
Fiber: 2 Grams
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