CLEAN EATING Asian Noodle Soup
A healthy, easy to make Chicken noodle soup that will quickly become a family favorite.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
- 2 Chicken breasts deboned, skin removed
- 1 tbsp sesame oil (or olive oil)
- 2 cloves garlic Crushed
- 1 teaspoon ginger Minced
- 1 tbsp Apple Cider Vinegar
- ¼ cup Soy Sauce (Can Replace with Tamari OR Coconut Aminos)
- 4 cups Chicken Stock (Can Replace with Vegetable Stock)
- 1 Carrot Finely sliced
- 1 Bunch Bok Choy
- ½ Cup Corn (Frozen or fresh)
- 1 pack Soba Noodles
In a medium size saucepan, combine chicken, soy sauce, garlic, ginger, apple cider and olive oil.
Heat until chicken is just cooked (about 3 – 5 minutes). Stir to prevent any sticking to the pan.
Add the broth and bring to the boil. Cover and simmer for around 8 minutes until chicken is cooked through completely.
Add noodles, corn and carrots. Cover and simmer for two minutes. Noodles will soften.
Turn off heat and add bok choy leaves. Cover and let the pot sit until bok choy has wilted. Serve Immediately.
Calories: 174kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 798mg | Potassium: 471mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5325IU | Vitamin C: 43mg | Calcium: 116mg | Iron: 2mg