Asian Chicken and Veggie Soup Recipe | Yummly
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Asian Chicken and Veggie Soup

SCATTERED THOUGHTS OF A CRAFTY MOM
13Ingredients
45Minutes
520Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons sesame oil
  • 6 green onions (chopped, green and white parts separated)
  • 1 piece fresh ginger (peeled and finely chopped)
  • 4 cups chicken broth
  • 3 cups water
  • 16 ounces boneless chicken breast (cut into a few smaller pieces, you could use pre cooked, just add it towards the end of the cooking time.)
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon Sriracha (use more or less depending on your heat tolerance)
  • 1/2 teaspoon salt (you might need more depending on your broth)
  • 1 cup zucchini (thickly chopped)
  • 9 ounces pasta (/noodles)
  • 1 red bell pepper (thinly sliced, I included half an orange pepper too- love them)
  • 6 cups baby spinach
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    NutritionView More

    520Calories
    Sodium40% DV960mg
    Fat22% DV14g
    Protein78% DV40g
    Carbs20% DV60g
    Fiber20% DV5g
    Calories520Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol75mg25%
    Sodium960mg40%
    Potassium1270mg36%
    Protein40g78%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A110%
    Vitamin C100%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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