Ready in under 30 minutes, this noodle bowl is full of vegetables and with the addition of chicken, is a good source of protein! Here’s the recipe as prepared by our Masterchefs!
900 ml unsalted Chicken Stock (stock cubes work too)
1½ tablespoons Soy Sauce
2 cups small broccoli florets
1 cup thinly sliced carrots
1 cup bean sprouts
200 grams uncooked Pad Thai noodles or white rice noodles
350 grams ounces chopped chicken breast
¼ cup sliced green onions (2)
Add carrots, red peppers and peanuts for taste.
1. In a large soup pot heat chicken stock and soy sauce over medium heat. Stir in broccoli, carrots, bean sprouts, noodles, and chicken. Cook about 15 minutes or until vegetables are soft and noodles are cooked.
2. Ladle soup into bowls and garnish with green onions and optional ingredients.
Serving size: 2 cups
Per serving: 295 calories; 1 g fat(0 g sat); 4 g fiber; 36 g carbohydrates; 33 g protein; 66 mcg folate; 71 mg cholesterol; 5 g sugars; 10,542 IU vitamin A; 49 mg vitamin C; 65 mg calcium; 2 mg iron; 513 mg sodium; 652 mg potassium
Nutrition Bonus: Vitamin A (211% daily value), Vitamin C (82% dv)
Carbohydrate Servings: 2½