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  • 12servings
  • 30minutes
  • 243calories

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Ingredients Jump to Instructions ↓

  1. 1 lb chicken tenders, chopped

  2. 2 cups bell peppers , chopped

  3. 1 lb rice noodles

  4. 2 cups water chestnuts

  5. 8 ounces bean sprouts

  6. 2 cups frozen broccoli

  7. 1 cup carrot , chopped

  8. 1 cup frozen spinach

  9. 1 cup frozen okra

  10. 2 cups snow pea pods , fresh

  11. 1 cup celery , chopped

  12. 1 cup mushroom , sliced

  13. 0.04 lb fat free sodium free chicken broth,

  14. 4 pkts

  15. 6 quarts water

  16. 1/2 cup low sodium soy sauce

  17. 4 tablespoons Mrs. Dash seasoning mix, Garlic and Herb Blend

  18. 4 tablespoons Mrs. Dash seasoning mix, Original Blend

  19. 2 tablespoons five-spice powder , Asian Brand 1 cup spring onion , chopped

  20. 2 tablespoons fresh ground black pepper

  21. Change Measurements : US

  22. Metric

Instructions Jump to Ingredients ↑

  1. Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.

  2. Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.

  3. Top off each serving with a handful of chow mein noodles.

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