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Asian Chicken Noodle Soup

This low-fat recipe is delicious with the addition of bok choy or napa cabbage. Simply add chopped cabbage in the last few minutes of cooking. Chili-garlic sauce is also a delicious addition if you like spicy foods. Serve it on the side and let guests add to taste.

Yields:  6-8 Servings

  • 1 Pound Boneless, Skinless Chicken Breasts
  • 1/2 Cup Bottled Asian Marinade
  • 2 Teaspoons Dark Sesame Oil
  • 1 Tablespoon Minced Fresh Ginger
  • 1 Tablespoon Minced Garlic
  • 6 Large Scallions
  • 1 Bag (12oz) Broccoli Slaw or Shredded Carrots
  • 4 Ounces Fresh Shiitake Mushrooms
  • 8 Cups Low Fat Chicken Stock
  • 8 Ounces Chineese Noodles
  • Dice chicken and marinate, refrigerated, in ¼ cup of the marinade for 2-3 hours.
  • In a heavy-bottomed stockpot, sauté chicken in oil until lightly browned. Remove from pot and reserve. Add ginger, garlic and scallions to pot. Sauté an additional minute. Add broccoli slaw and mushrooms and sauté until just tender.
  • Add chicken stock, reserved chicken, the remaining ¼ cup marinade and noodles to pot. Simmer for 15 minutes.

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