Asian Chicken Noodle Soup
 
 
by:
Serves: 4
Ingredients
  • 1½ quarts (6 cups) low-sodium chicken broth
  • 4 large garlic cloves, minced (1 tablespoon)
  • 1 tablespoon minced fresh ginger or 1 teaspoon ground
  • ¼ cup soy sauce
  • 2 packages (3 ounces each) ramen noodles, flavor packets discarded
  • 2 cups shredded cooked chicken
  • 2 cups fresh bean sprouts
  • 4 scallions, white and green part, sliced thin
  • ¼ cup chopped fresh cilantro
  • 1 lime, quartered
Instructions
  1. Bring broth, garlic, ginger, soy, and chicken to boil in a Dutch oven or soup kettle. Add noodles; return to a boil and cook until tender, about 3 minutes. Add sprouts, scallions, and cilantro and ladle into bowls immediately, serving each with a lime wedge.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/asian-chicken-noodle-soup/