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Peanut Chicken Noodle Soup

  • 6servings
  • 293calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E
MineralsNatrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 ounces uncooked fresh udon noodles

  2. 1/2 cup unsalted chicken stock

  3. 3 tablespoons reduced-fat creamy peanut butter

  4. 1/2 teaspoon kosher salt

  5. 1/2 teaspoon freshly ground black pepper

  6. 1 (13 1/2-ounce) can light coconut milk

  7. 3 cups skinless, boneless rotisserie chicken breast (about 15 ounces)

  8. 3 cups thinly sliced napa cabbage

  9. 1/4 cup fresh cilantro leaves

  10. 1 small serrano chile, thinly sliced

  11. 2 tablespoons Sriracha (hot chile sauce)

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.

  2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.

  3. Add cooking liquid and chicken to milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and serrano; serve with Sriracha.

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