Asian Chicken and Noodles Soup
Portion Size: 2 cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lbs. Dry Chinese noodles or spaghetti | May use whole grain |
| 2 Tablespoons olive oil | |
| 2 cups cabbage of baby bok choy | Wash, remove core and shredded |
| 1 small onion, diced | Wash, peel and dice |
| ½ cup carrots | Wash, peel and shredded |
| 2 Tablespoon lite soy sauce | |
| ¼ teaspoon black pepper | |
| 1 lb. boneless skinless chicken breasts | Cut into thin strips |
| 8 cups reduced sodium chicken broth | |
| 2 tablespoons garlic clove, minced | |
| 1 tablespoon ground ginger | |
| 2 tablespoons fresh green onions | Wash, trim and slice thin. (including green tops) |
| 1 teaspoon red chili paste (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat. Add chicken and cook until lightly browned. Stir in cabbage, carrots, garlic and onion. Cook until tender | Temperature check must reach 165 °F degrees |
| 2 | Stir in chicken broth, soy sauce, chili paste, pepper and ginger. Bring to boil. | |
| 3 | Just before serving, add noodles and cook until tender. About 8-10 minutes Serve hot. Top with green onions. |
Posted in Chicken Lunch Recipes, Lunch Entrée
