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Sesame Ginger Chicken Noodle Soup
soups stews

Sesame Ginger Chicken Noodle Soup

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

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Ingredients

8

Servings

  • 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

Instructions

  • 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.

  • 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.

  • Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

Nutrition information (per Serving)

Reviews

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