Noodle Soup with Chicken & Vegetables

  • Prep Time 10 min
  • Total Time 20 min
  • Makes: 8 cups (2 L)

Ingredients

  • 1 cup bean sprouts 250 mL
  • 2 tbsp sesame oil 30 mL
  • 2 tbsp sodium-reduced soy sauce 30 mL
  • 4 green onions, sliced
  • 2 hard-boiled eggs, quartered
  • 4 cooked chicken thighs, skinned, boned and sliced
  • 1 cup broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces 250 mL
  • 1 red, yellow or orange pepper, thinly sliced
  • 1 carrot, thinly sliced into rounds
  • 200 g ramen or other thin, dried Asian noodles
  • 6 cups chicken stock 1.5 L

Directions

  • Step 1

    Transfer cooked noodles to 4 large bowls. Arrange chicken pieces, eggs and green onions on top. Ladle hot broth and vegetables into bowls. Divide soy sauce and sesame oil overtop and garnish with bean sprouts.

  • Step 2

    Meanwhile, add the carrots, peppers and broccoli to the simmering stock and cook 2 to 3 min. or until vegetables are tender-crisp.

  • Step 3

    Add chicken stock to a large saucepan and bring to a simmer. In another large saucepan, bring water to a boil and cook noodles according to package instructions.

Tip

The secret to preventing noodles from making the stock starchy is to cook them separately.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 280
  • Fat 8 g
  • Carbs 35 g
  • Protein 17 g
  • Cholesterol 75 mg
  • Fibre 3 g
  • Sodium 640 mg