Add 4 cups broth to a saucepan. Add chicken. Bring to boiling; simmer for 15 to 20 minutes or until chicken is done (165 degrees). Remove chicken from saucepan. Using two forks, shred chicken; set aside. Strain broth through a fine-mesh strainer. Return strained broth to saucepan.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Chicken noodle soup gets a makeover with the fresh additions of ginger and lemon.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. Hy-Vee 33%-less-sodium chicken broth, divided | ||
| 1 (8-oz.) boneless skinless chicken breasts | ||
| 2 c. water | ||
| 1 c. carrots, sliced | ||
| ½ c. celery, chopped | ||
| 2 tbsp. fresh ginger, peeled and cut into thin strips | ||
| 1 oz. stir-fry rice noodles | ||
| 4 (6-oz. each) heads baby bok choy, halved | ||
| Lemon wedges, for garnish |
Things To Grab
- Saucepan
- Forks
- Fine-mesh strainer
Directions
Add remaining 2 cups broth, water, carrots, celery, and ginger to saucepan. Bring to boiling; reduce heat. Simmer for 10 minutes. Add noodles, baby bok choy, and shredded chicken to saucepan. Simmer soup for 5 minutes more.
Serve soup in bowls and garnish with lemon wedges, if desired.
Nutrition facts
Servings
120 Calories per serving
1-2/3 cup
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 30mg
- Sodium: 1060mg
- Total Carbohydrates: 11g
- Protein: 18g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 4%