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Noodle and Chicken Bowl

  • Prep 15 min
  • Total 15 min
  • Ingredients 9
  • Servings 4

Ingredients

4
cups water
2
packages (3 oz each) Oriental-flavor ramen noodle soup mix
1
cup fresh spinach leaves, torn into bite-size pieces
2
oz fresh snow pea pods, strings removed, cut in half crosswise (1/2 cup)
1/2
cup shredded or julienne-cut carrots
1
can (8 oz) sliced water chestnuts, drained
1
teaspoon sesame oil
1 1/2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2
medium green onions, chopped (2 tablespoons)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
17%
Trans Fat
2 1/2g
Cholesterol
45mg
15%
Sodium
940mg
39%
Potassium
350mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
16%
Sugars
2g
Protein
20g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Scatter chopped fresh basil, mint and/or cilantro over the soup just before serving for a fresh taste reminiscent of Vietnamese pho noodle bowls.

Look for stringless snow pea pods. If they are not available, peel the string from each pod before using.

Directions

  • 1 In 3-quart saucepan, heat water to boiling over medium-high heat. Add noodles (breaking apart if desired), spinach, pea pods, carrots and water chestnuts. Cook 3 minutes, stirring occasionally.
  • 2 Stir in seasoning packets from soup mixes, sesame oil, chicken and onions. Cook 1 to 2 minutes or until chicken is hot.

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