This Asian-inspired chicken soup recipe has soy, five-spice powder and ginger, which add a flavor punch without adding lots of calories or fat.
Ingredients
2 ½ cups water
1 ¼ cups reduced-sodium chicken broth
2 green onions, thinly sliced
2 teaspoons reduced-sodium soy sauce
2 cloves garlic, minced
¼ teaspoon five-spice powder
⅛ 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 ½ 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.
