Sesame Ginger Chicken Noodle Soup

Name: Sesame Ginger Chicken Noodle Soup
Prep time: 15 min
Cook time: 10 min
Yield: 8
Cuisine: Chinese,
Ingredients: 2 oz rice noodles; 1 tsp sesame oil; 4 cups reduced sodium chicken broth; 1 1/2 cups diced carrots; 1 tbsp ginger ground; 1 pound boneless skinless chicken breasts cut into thin strips; 1 1/2 cups julienned snow peas; 1/2 cup thinly sliced green onions; 1 tbsp reduced sodium soy sauce; 2 tbsps sesame seed toasted

Chicken noodle soup gets an Asian twist with rice noodles, ground ginger, snow peas and toasted sesame seed.

15m

PREP TIME

10m

COOK TIME

143

CALORIES

10

INGREDIENTS

Servings: 8

Ingredients

Step1
2 ounces rice noodles
1 teaspoon sesame oil
4 cups reduced sodium chicken broth
1 1/2 cups diced carrots
1 tablespoon McCormick® Ground Ginger
1 pound boneless skinless chicken breasts, cut into thin strips
1 1/2 cups julienned snow peas
1/2 cup thinly sliced green onions
1 tablespoon reduced sodium soy sauce
2 tablespoons McCormick® Sesame Seed, toasted

KEY PRODUCTS

INSTRUCTIONS

1 Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
2 Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
3 Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

TIPS AND TRICKS

To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

To freeze soup: Cool soup completely. Ladle into in freezer-weight containers. Freeze up to 3 months. Prepare rice noodles just before serving.