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Asian Chicken and Veggie Soup

  • Author: Jamie Sanders
  • Total Time: 30 minutes
  • Yield: serves 8 1x

Description

This Asian vegetable soup is lower calorie and packed full of good for you chicken and vegetables with just a touch of Asian flavor! (5 ww points per serving)


Scale

Ingredients

  • 2 tbs sesame oil
  • 6 green onions, chopped, green and white parts separated
  • 1 2 inch piece of fresh ginger, peeled and finely chopped
  • 4 cups chicken broth
  • 3 cups water
  • 16 oz boneless chicken breast cut into a few smaller pieces (you could use pre cooked, just add it towards the end of the cooking time.)
  • 2 tbsp Teriyaki sauce
  • 1 tbsp sriracha (use more or less depending on your heat tolerance
  • 1/2 tsp salt (you might need more depending on your broth)
  • 1 cup thickly chopped zucchini
  • 9 ounces pasta/noodles
  • 1 red bell pepper thinly sliced (I included half an orange pepper too- love them)
  • 6 cups baby spinach

Instructions

  1. In a large soup pot, heat sesame oil over medium high heat, saute with parts of onion, garlic and ginger for about 3 minutes.
  2. Add chicken broth, water, chicken, teriyaki sauce, sriracha sauce and salt to pot.  Bring to boil and simmer about 5 to 7 minutes.
  3. Remove chicken and shred.  ( I just shredded it in the pot)
  4. Add zucchini, peppers and noodles to soup and continue cooking until noodles are tender.
  5. Add chicken back to the pot (If you even took it out…)
  6. Add spinach, stirring around until wilted.
  7. Taste add salt, pepper and/or additional sriracha if desired
Serve and enjoy!

Notes

  • adapted from the food network magazine
  • I used Japanese Udon noodles, but you could use any type of noodle for this recipe.
  • Fresh Ginger is not something I keep on hand, but I do keep a squeeze bottle of minced ginger ni my fridge.  Found it in the produce section where they keep the fresh herbs.