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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Crisco Canola Oil (and Omega-3 DHA)
- 1 cup yellow onion (coarsely chopped)
- 1 tsp. gingerroot (grated fresh)
- 2 tsp. minced garlic
- 2 Tbsp. Pillsbury BEST All Purpose Flour
- 29 oz. reduced sodium chicken broth
- 1/3 cup Smucker's Natural Creamy Peanut Butter
- 1/2 tsp. lime juice
- 1 tsp. reduced sodium soy sauce
- 1/4 tsp. pepper
- 2 cups cooked chicken (chopped)
- 2 green onions (sliced diagonally)
- 2 Tbsp. chopped cilantro (finely)
- 1/4 lb. rice noodles (uncooked pad thai, 2 cups cooked, cooked according to package directions)
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Directions
- HEAT oil in 4-quart saucepan over medium heat. Saute onion, gingerroot and garlic until vegetables begin to soften. Sprinkle with flour; stir to coat well.
- STIR in chicken broth, peanut butter, lime juice, soy sauce and pepper. Bring to a boil; reduce to simmer. Stir to blend in peanut butter. Add chicken; heat through.
- STIR green onion, cilantro and cooked noodles into hot soup, just before serving.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol60mg20% |
Sodium680mg28% |
Potassium570mg16% |
Protein28g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A4% |
Vitamin C8% |
Calcium6% |
Iron8% |
* 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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