Chicken “Pho” Noodle Soup

• 10MINPrep Time
• 3HR25MINTotal Time
• 12Ingredients
• 6Servings

Ingredients

6

cups Thai coconut curry chicken broth (gluten & yeast free) (from two 32-oz cartons)

2

cups shredded cooked chicken

1

tablespoon soy sauce (gluten free)

1/2 teaspoon freshly ground pepper

4

cloves garlic, thinly sliced

1

piece (3 inch) gingerroot, peeled

1

package (6 oz) rice vermicelli noodles

3

tablespoons sliced green onions with tops

1

can (14 to 16 oz) bean sprouts, drained, rinsed

2

jalapeño chiles, thinly sliced

1/2 cup fresh cilantro leaves

6

lime wedges

Directions

1. Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot.
2. Cover; cook on Low heat setting 3 hours.
3. Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilantro. Serve with lime wedges.

Nutrition Information

Serving Size: 1 Serving

 

Calories

214

% Daily Value

 

Total Fat

2g

0%

Saturated Fat

1/2g

0%

 

Sodium

1320mg

0%

 

Total Carbohydrate

30 1/2g

0%

 

Dietary Fiber

1 1/2g

0%

 

Protein

17 1/2g

% Daily Value*:

 

Vitamin A

0%

0%

 

Vitamin C

0%

0%

 

Calcium

0%

0%

 

Iron

0%

0%

 

Exchanges:

1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 

Carbohydrate Choice

2 

*Percent Daily Values are based on a 2,000 calorie diet.

Borrowed From: https://www.pillsbury.com/recipes/chicken-pho-noodle-soup/dcf1b7c5-5499-4196-93c7-040b87ee9f49?p=1