Noodles in Broth
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
udon noodles
|
* |
| 2 | quarts |
chicken broth
|
*
|
| 2 | cups |
chicken
cubed, cooked, or turkey, pork or ham |
|
| 1 | each |
carrots
grated |
|
| 2 | each |
scallions, spring or green onions
sliced in 1in. pieces |
|
| ¼ | cup |
celery
diagonally sliced |
|
| ½ | cup |
bok choy
thinly sliced |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
udon noodles
|
* |
| 2 | quarts |
chicken broth
|
*
|
| 473 | ml |
chicken
cubed, cooked, or turkey, pork or ham |
|
| 1 | each |
carrots
grated |
|
| 2 | each |
scallions, spring or green onions
sliced in 1in. pieces |
|
| 59 | ml |
celery
diagonally sliced |
|
| 118 | ml |
bok choy
thinly sliced |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cook udon according to package.
Drain and rinse under cold water.
Heat chicken broth.
Add chicken, carrot, green onions, celery and bok choy and season to taste with salt and pepper.
Simmer 5 to 10 minutes to barely cook vegetables.
Divide noodles among 6 bowls. Ladle in soup.
