5-Spice Chicken Noodle Soup

• Meat

  • 1 1/2 cups Chicken, cooked

• Produce

  • 2 cups Bok choy
  • 2 cloves Garlic
  • 1/8 tsp Ginger, ground
  • 2 Green onions
  • 1 Sweet pepper, medium red

• Canned Goods

  • 1 1/4 cups Chicken broth, reduced sodium

• Condiments

  • 2 tsp Soy sauce, reduced sodium

• Pasta & Grains

  • 2 oz Somen noodles, dried

• Baking & Spices

  • 1/4 tsp Five-spice powder

• Liquids

  • 2 1/2 cups Water

Found on diabeticlivingonline.com

Ingredients

• 2 1/2 cups water
• 1 1/4 cups reduced-sodium chicken broth
• 2 green onions, thinly bias-sliced
• 2 teaspoons reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon five-spice powder
• 1/8 teaspoon ground ginger
• 2 cups chopped bok choy
• 1 medium red sweet pepper, thinly sliced into strips
• 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
• 1 1/2 cups chopped cooked chicken

Directions

• In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling, Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken; heat through. Makes 4 (1-1/2-cup) servings.

Nutrition