7Ingredients
730Calories
75Minutes

Ingredients

  • 1 whole chicken (2 1/2 to 3 lbs)
  • 1 pound egg noodles (fresh thin)
  • 1 bunch baby bok choy (about 8 oz, shredded)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons mint leaves
  • 1 red chili pepper (small fresh, thinly sliced)

Directions

  1. Cover chicken with cold water in a large saucepan. Bring to a boil on medium heat. Reduce heat to low; simmer, partially covered, for 45 mins or until chicken is cooked through. Skim surface occasionally.
  2. Transfer chicken to a cutting board; reserve stock. Cool chicken slightly. Remove skin and meat from bones; discard skin and bones. Chop chicken. Strain reserved stock through a fine sieve.
  3. Pour 8 cups of the stock into a clean saucepan (reserve remaining stock for other use). Bring to a boil. Add noodles and chicken. Cook for 2-3 mins or until noodles are separated and chicken heated through. Stir in bok choy, soy sauce and sesame oil. Serve soup in bowls topped with mint and chili pepper.
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NutritionView more

730Calories
Sodium27%DV650mg
Fat23%DV15g
Protein122%DV62g
Carbs27%DV81g
Fiber16%DV4g

PER SERVING *

Calories730Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat4g20%
Trans Fat
Cholesterol245mg82%
Sodium650mg27%
Potassium850mg24%
Protein62g122%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate81g27%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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