Our Favorite Main Course Soup These Days, Hot and Sour Chicken Soup Recipe
by Skinny Kitchen with Nancy Fox
Even summertime is the perfect time to satisfy your soul with a piping hot bowl of chicken broth based soup. This delightful Asian style soup is a “must try.” It has the most amazing tasting broth that’s really addictive. We loved it so much we actually made it a few times in the same week. You might even want to double the recipe and freeze some. With the addition of chicken and noodles it becomes a satisfying main course. Gather all the ingredients and prep everything first, then this soup will come together very quickly.
Weight Watchers (old points) 4 Weight Watchers POINTS PLUS 5
SKINNY FACTS: for one serving 221 calories, 3g fat, 26g protein, 23g carbs, 3g fiber, 980mg sodium, 5g sugar
Avg. 5/51 vote
Prep time:
Asian
Cook time:
Servings:4 servings
Ingredients
3 ounces Japanese Soba noodles or whole wheat spaghetti cooked, see shopping tip
1 teaspoon olive oil
3 cups (6 oz) fresh shiitake mushrooms, stems removed and caps thinly sliced, see shopping tip
3 (14-ounce) cans Swanson’s reduced-sodium chicken broth, see healthy benefits
3 tablespoons seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
¼ teaspoon red pepper flakes
2 cups cabbage, shredded
1½ cups cooked chicken, diced
2 tablespoons lemon juice
¼ cup green onions, sliced for garnish
Directions
Prepare the soba noodles or spaghetti according to package directions. Drain and set aside.
In the meantime, in a large nonstick pot or pan, heat the olive oil. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, soy sauce, and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered for 5 minutes.
Stir in the cooked soba noodles and lemon juice and remove from heat.
Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.
Our Favorite Main Course Soup These Days, Hot and Sour Chicken Soup Recipe
