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asian-style chicken soup

Our family is enjoying the new XBox 360 and Kinect the kids received for Christmas.  Yes, it’s all about what the kids want (not really.  I’ve been wanting one ever since our Wii broke.  I miss my Wii Fit!).  Dance Central is a blast and definitely puts us in cardio range.  If the kids secretly filmed my husband or I dancing, we’d be a sure win on America’s Funniest Home Videos.  Everyone loves it, except our 13-year-old.  He doesn’t want to do it since “I don’t know how to dance” (so 13!).  My reply “I’m not sure what we are doing could be called dancing!”.  This doesn’t reassure him though, and he retreats to his lair room. 

Here is the asian-style chicken soup recipe as promised.  Everyday Food’s Jan/Feb 2012 magazine featured chicken soup five ways.  I made this for my first, second, and third versions and the results were spectacular!

Asian-style Chicken Soup

  • 4 ounces vermicelli rice noodles
  • 10 cups chicken broth
  • 4 cups shredded chicken
  • 3 Tbsp. fish sauce
  • 4 tsp. soy sauce
  • 2 inch piece fresh ginger, peeled and very thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves
  • 1 cup halved cherry tomatoes
  • a few slices of jalapeno
  • lime wedges

Cook noodles according to package directions.  Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes.  Stir in chicken and rice noodles and cook until warmed through, 2 minutes.  Divide soup among six bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno.  Serve with lime wedges.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

 
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Posted by on January 11, 2012 in chicken, points plus, soups

 

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