Lunch

Chinese Chicken Vegetable Noodle Soup is for Lunch.

Chinese Chicken Vegetable Noodle Soup takes 10 minutes to prepare.

Chinese Chicken Vegetable Noodle Soup takes 15 minutes to cook.

Chinese Chicken Vegetable Noodle Soup makes 4 servings.

The ingredients for Chinese Chicken Vegetable Noodle Soup are:

4 cups Chicken broth, Low Salt
2 Chicken breast halves, skinned
1 cup carrots sliced on the bias
1 cup fresh snow peas
1 cup broccoli florets
1/2 cup Water Chestnuts, sliced
2 cups cooked Japanese Soba Noodles (Can substitue rice threads if you are wheat allergic)
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Here is how you make Chinese Chicken Vegetable Noodle Soup:

Partially freeze the chicken breast and cut into cubes.Place the chicken broth in a pan and add the cubed chicken breast and the sliced carrots. Cook 10 minutes, or until chicken cubes are cooked through and the carrots are crisp-tender.Place 1/4 of the noodles in the bottom of a large bowl. Add 1/4of the chicken and 1/4 of the carrots. Add 1/4 of the remaining ingredients and serve hot. You can garnish with sliced green onion, if desired. Note: The hot broth cooks the broccoli and snow peas. If you want them more cooked, you can steam it before-hand.Serves 4. This makes a nice large bowl of soup.Number of Servings: 4Recipe submitted by SparkPeople user QUILTHORSE.

The nutritional information for Chinese Chicken Vegetable Noodle Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 224.9

• Total Fat: 3.8 g
• Cholesterol: 17.0 mg
• Sodium: 2,205.0 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 3.8 g
• Protein: 22.1 g

Chinese Chicken Vegetable Noodle Soup is Asian cuisine.