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

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot.
Cover; cook on Low heat setting 3 hours.
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

*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

Comments

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