Chinese Chicken-Noodle Soup

chicken-noodle-soup Leigh Beisch


  • 2 (3-ounce) packages ramen noodles, broken into 3-inch lengths
  • 2 teaspoons canola oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 3 (15.75-ounce) cans low-sodium, fat-free chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon chili-garlic sauce
  • 2 boneless, skinless chicken-breast halves, thinly sliced
  • Freshly ground white or black pepper
  • 4 scallions, thinly sliced
  • 2 cups prewashed baby spinach


Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.

Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.

    Ramen noodles and chicken are quick-cook ingredients in this Chinese soup recipe. Scallions, fresh spinach leaves, and a bit of chili sauce add color.
  • Yield: 4 servings (serving size: 2 cups broth, 1/2 cup spinach, and 1/2 cup noodles)

Nutritional Information

Calories per serving: 293
Fat per serving: 4g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrate per serving: 35g
Fiber per serving: 4g
Cholesterol per serving: 34mg
Iron per serving: 4mg
Sodium per serving: 650mg
Calcium per serving: 59mg

Good to Know

Leafy greens like baby spinach are a great source of heart-healthy folate and vitamin C.

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