Thai Noodle Soup

Thai Noodle Soup

Thai Noodle Soup

Prep and Cook Time 15 minutes


Makes 4 servings


1 package (3 ounces) ramen noodles
3/4 pound chicken tenders
2 cans (about 14 ounces each) chicken broth
1/4 cup shredded carrot
1/4 cup frozen snow peas
2 tablespoons thinly sliced green onions
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
3 tablespoons chopped fresh cilantro
1/2 lime, cut into 4 wedges


  1. Break noodles into pieces. Cook noodles according to package directions; discard flavor packet. Drain; set aside.
  2. Cut chicken into 1/2-inch pieces. Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.
  3. Add carrot, snow peas, green onions, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with limes.

Nutritional Information

Calories 200
Calories from Fat 32 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 78 mg
Carbohydrate 13 g
Fiber 2 g
Protein 23 g
Sodium 900 mg

Dietary Exchange

Starch 1
Meat 3

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