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Asian Chicken Noodle Soup

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Enjoy this Asian-style soup that's made with noodle soup mix, chicken and vegetables – a hearty dinner ready in just 25 minutes.
Updated Feb 16, 2012
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Ingredients

  • 3 cups water
  • 1 package (3 ounces) chicken-flavor ramen noodle soup mix
  • 2 cups cut-up cooked chicken
  • 2 medium stalks bok choy (with leaves), cut into 1/4-inch slices
  • 1 medium carrot, sliced (1/2 cup)
  • 1 teaspoon sesame oil, if desired

Steps

  • 1
    Heat water to boiling in 3-quart saucepan. Break block of noodles (reserve seasoning packet). Stir noodles, chicken, bok choy and carrot into water. Heat to boiling; reduce heat. Simmer uncovered 3 minutes, stirring occasionally.
  • 2
    Stir in contents of seasoning packet and sesame oil.

Tips from the Betty Crocker Kitchens

  • tip 1
    The reason for breaking the block of dry noodles into pieces is that, if you don't, it will stay in one large piece as it cooks. The soup will also be easier to eat because the broken noodles won't be so long and unwieldy.

Nutrition

205 Calories, 8g Total Fat, 22g Protein, 12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
205
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
60mg
Sodium
340mg
Total Carbohydrate
12g
Dietary Fiber
1g
Protein
22g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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