Years ago, I found a recipe similar to this in an issue of Cooking Light magazine. It was good, but a bit pedestrian, and included boiled chicken, which I think is just about the ickiest thing you can do to a piece of meat. I lost the recipe but never forgot it’s potential and have since been obsessed with creating something similar, yet healthier, fresher and sans boiled meat. And so I present my Asian Chicken Noodle Soup recipe – it’s easy, its fresh and it’s LIGHT. Like less than 300 calories light. Yippee!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tb grated ginger root
- 1 tb prepared lemongrass (usually found in a tube in the produce section)
- 1 cup water
- 32 oz low sodium chicken broth
- 1 small grocery store rotisserie chicken, shredded
- 4 ounces fresh angel hair pasta (this brand is delightful) or substitute dried pasta (adjust cooking time according to directions)
- juice from one lime
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded carrots
- 2 green onions, thinly sliced (optional)
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- Heat oil in a large stock-pot over medium heat and saute garlic, ginger and lemongrass for 3 minutes.
- Add water, chicken broth, lime juice, carrots, salt and red pepper and bring to a boil.
- Add pasta and boil for approximately 90 seconds, or until pasta is al dente.
- Remove from heat, stir in chicken, cilantro and green onions. Let stand for 5 minutes before serving.