This is more like an asian noodle bowl with a bit of broth than it is a soup with some noodles. It is filling and scrumptious.

Asian Chicken Noodle Soup

4 servings
290 calories per serving

1 T oil
1 T minced garlic
1 T bottled or fresh grated ginger
1 t lemon pepper seasoning
2 c water
28 oz. chicken broth
1 lb. chicken breast tenders, cut into bite-sized pieces (Perdue Shortcuts or leftover chicken pieces work great here !)
4 oz. uncooked fine (spaghetti-like) asian rice noodles (I use Japanaese Somen rice noodles)
1/4 c cilantro, chopped
1 T lime juice
1 t lemon zest
1/2 t salt
1.4 t pepper
2 scallions, thinly sliced

Heat oil and sauté ginger, garlic and lemon pepper 3 minutes. Then add water and broth and bring to a boil. Add chicken, zest and pasta and cook 4 minutes then remove from heat and stir in cilantro, juice, salt, pepper and scallions. Let stand 5 minutes for flavors to mingle. If you like it spicy, add 1 t of hot chili and garlic sauce (available in the Asian section of your market).

I just found a new favorite chicken soup ! For years I have made ‘my chicken soup’ more often than any other recipe. But this one just takes the cake and this is my new ‘go to’ recipe. It combines home cooked goodness with just a little something extra…the evaporated milk makes the broth become such a mellow base and the roasted chicken has such a great texture – very different from your traditional soup where you cook the chicken in the broth. Give it a try !!

Roasted Chicken Noodle Soup (Crock Pot)

6 servings
373 calories per serving

1 c onions, chopped
1 c carrots, chopped
1 c celery, chopped
1 clove garlic, minced
2 t oil
¼ t flour
½ t oregano flakes
¼ t onion powder
¼ t garlic powder
6 c fat free chicken broth
2 c water
4 c diced potatoes (I used canned)
1 t salt
2 c skinless roasted chicken, diced (Perdue Shortcuts work great here!)
2 c wide egg noodles
1 c fat free evaporated milk

Heat a skillet and add oil and brown onions, carrots, celery and garlic. Stir in flour, oregano, garlic powder and onion powder and then pour into crock and mix in broth, water, potatoes and salt. Cover and cook on low 5-6 hours. Add chicken, noodles and milk and cook until noodles are tender, about ½ hour. If you don’t have a crock pot, you can easily do this stove top. Just let it simmer for an hour or 2 at very low temperature for the first step, then add the chicken, noodles and milk and let cook another 15 minutes or so.