Chicken Soup Noodle Bowl: Satisfy Your Soup Craving

Chicken Soup Noodle Bowl
Dana Angelo White
Total Time 20 min
Prep 10 min, Cook 10 min
Yield 1 serving (303 calories)

Take chicken soup to another level with this unique preparation. Turn uninspired leftover chicken and veggies from the fridge into satisfying noodle bowls. Warm chicken broth brings the meal together and creates a soothing dish that is high in protein, low in fat, and thus extremely heartburn friendly since a diet high in fat is known to trigger heartburn. Slurping up every last drop is highly encouraged.

Ingredients

  • 2 cups low-sodium chicken broth
  • 1 ounce dry rice noodles
  • ½ cup sugar snap peas
  • 2 ounces shredded chicken

Preparation

  1. Heat chicken broth in a small saucepan until simmering.
  2. Add rice noodles and cook, stirring occasional until noodles are tender.
  3. Add snap peas and cooked chicken and simmer for an additional 2 to 3 minutes until snap peas are slightly tender and all ingredients are warmed through.
  4. Serve immediately.

Ingredient Variations and Substitutions

You can use any kind of leftover chicken for this recipe.

Be sure to use low-sodium chicken broth—it has plenty of seasoning, but isn't overdone with salt.

You can also use no-salt added broth and season with salt to taste.

In place of rice noodles try using traditional wheat pasta or packaged dried ramen noodles (without the seasoning packet).

Any combination of vegetables and protein can work nicely for this soup. Other heartburn-friendly ingredient combos include: green beans and pork tenderloin, shrimp and carrots, or chicken and butternut squash.

For a vegan version of this soup, use vegetable broth along with hearty veggies like mushrooms or eggplant, which make great meat substitutions texture-wise. Avoid using tomato-based ingredients as they tend to flare up the symptoms of heartburn.

Cooking and Serving Tips

Serve this soup in deep bowls with chopsticks. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.

This soup makes for an exciting brown bag lunch for school or the office; pack in a thermos and serve with a piece of fruit for a meal that will keep you satisfied all afternoon long.

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