Serves: 4
Total Calories: 338
1. Heat water to boiling in 3-quart saucepan. Break block of noodles (reserve seasoning packet). Stir noodles, chicken, bok choy and carrot into water. Heat to boiling reduce heat. Simmer uncovered 3 minutes, stirring occasionally.
2. Stir in contents of seasoning packet and sesame oil.
wing it!
The reason for breaking the block of dry noodles into pieces is that, if you don't, it will stay in one large piece as it cooks. The soup will also be easier to eat because the broken noodles won't be so long and unwieldy.
1 SERVING: Calories 230 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 60mg Sodium 440mg Carbohydrate 15g (Dietary Fiber 1g) Protein 22g * % DAILY VALUE: Vitamin A 82% Vitamin C 14% Calcium 6% Iron 10% * DIET EXCHANGES: 1 Starch, 2 1/2 Lean Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 1
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asian Chicken Noodle Soup recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.
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