Amazingly Delicious, Skinny Hot and Sour Chicken Soup
Ingredients
- 3 ounces Japanese Soba noodles or whole wheat spaghetti cooked, see shopping tips
- 1 teaspoon olive oil
- 3 cups (6 oz.) fresh shiitake mushrooms, stems removed, and caps thinly sliced, see shopping tips
- 3 cloves (about 1 tablespoon) fresh garlic, chopped
- 1 tablespoon ginger (from a jar), see shopping tips
- 3 (14-ounce) cans Swanson’s reduced-sodium chicken broth, see healthy benefits
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- ¼ teaspoon red pepper flakes
- 2 cups cabbage, shredded
- 1½ cups cooked chicken, diced
- 2 tablespoons lemon juice
- ¼ cup green onions, sliced for garnish
Instructions
- Prepare the Soba noodles or spaghetti according to package directions. Drain and set aside.
- In the meantime, in a large nonstick pot or pan, heat the olive oil. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, soy sauce, and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.
- Stir in cooked Soba noodles, lemon juice and remove from heat.
- Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.
Nutrition
Serving: 1bowlCalories: 221kcalCarbohydrates: 23gProtein: 26gFat: 3gSaturated Fat: 1gCholesterol: 26mgSodium: 980mgFiber: 3gSugar: 5gBlue Smart Points: 2Green Smart Points: 5Plus Points: 5