Big Island Chicken and Noodles
This version of chicken noodle soup uses rice noodles, ginger, and soy sauce.
- 1 whole chicken, about 3 - 3 1/2 pounds, cut into pieces, or any combination of chicken parts
- 8 oz Chinese rice noodles, broken into 2 to 3 inch lengths
- 4 cups chicken stock
- 1 piece ginger, about 1 inch in size
- 2 tomatoes, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 3 green onions, chopped
- 1 1/2 cups mushrooms, sliced
- 3 tsp soy sauce
- 1 tsp salt
- 3/4 tsp black pepper
- In large bowl, place rice noodle pieces. Cover with warm water and soak for 1 hour, or until softened.
- In soup pot, place chicken stock, ginger and chicken pieces. Bring to a boil; reduce heat to medium low and simmer 20 minutes. Add tomatoes, carrot, celery, onions, mushrooms, soy sauce, salt and pepper. Simmer for 5 minutes. Drain noodles; add to chicken mixture. Cover and cook an additional 5 minutes.
Calories from Fat 419 (46%)
(72%)Total Fat 46g
(66%)Saturated Fat 13g
Polyunsaturated Fat 10g
Monounsaturated Fat 20g
Total Carbohydrate 64g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.