Chinese Chicken-Noodle Soup

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

By Lori Longbotham
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
293 calories; fat 4g; saturated fatg; mono fat 2g; poly fat 1g; protein 28g; carbohydrates 35g; fiber 4g; cholesterol 34mg; iron 4mg; sodium 650mg; calcium 59mg.
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