Sesame-Ginger Chicken Noddle Soup

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Sesame-Ginger Chicken Noddle Soup


Yield: 8 1-cup servings


  • 2 ounces rice noodles
  • 1 teaspoon sesame oil
  • 4 cups reduced sodium chicken broth
  • 1 1/2 cups diced carrots
  • 1 tablespoon McCormick


1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.

2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.

3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

To Freeze Soup: Cool soup completely. Ladle into in freezer-weight containers. Freeze up to 3 months. Prepare rice noodles just before serving.

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