Now is the perfect time to satisfy your soul with a piping hot bowl of chicken broth-based soup. This delightful Asian-style soup is a “must try.” It has the most amazing, rich-tasting broth, that’s really addictive. My family loved it so much I actually made it a few times in the same week! You might even want to double the recipe and freeze some. With the addition of chicken and noodles, it becomes a satisfying main course. Each main course bowl has 221 calories, 3 grams of fat, and 2 Blue WW Freestyle SmartPoints, and 5 Green.
Gather all the ingredients and prep everything first, then this soup will come together very quickly.
Prep Time: 15 minutes
Cook Time: 15 minutes
3 ounces Japanese Soba noodles or whole wheat spaghetti cooked, see shopping tips
1 teaspoon olive oil
3 cups (6 oz) fresh shiitake mushrooms, stems removed, and caps thinly sliced, see shopping tips
3 cloves (about 1 tablespoon) fresh garlic, chopped
1 tablespoon ginger (from a jar), see shopping tips
3 (14-ounce) cans Swanson’s reduced-sodium chicken broth, see healthy benefits
3 tablespoons seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
¼ teaspoon red pepper flakes
2 cups cabbage, shredded
1½ cups cooked chicken, diced
2 tablespoons lemon juice
¼ cup green onions, sliced for garnish
1. Prepare the Soba noodles or spaghetti according to package directions. Drain and set aside.
2. In the meantime, in a large nonstick pot or pan, heat the olive oil. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, soy sauce, and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.
3. Stir in cooked Soba noodles, lemon juice and remove from heat.
4. Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.
Makes 4 main-course servings
Chicken soup is so popular and its appeal is universal all year round. Even in warm climates such as Mexico, India, and parts of Asia, people eat steaming chicken soup.
Hot and Sour Soup can refer to soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both slightly spicy and sour.
Shiitake mushrooms are originally from Japan and Korea. They are now being cultivated in the United States, where they’re often called golden oak.
Calorie control is just one benefit of including more soups in your diet. Soup may have an added health benefit, too: Studies show that soup produces greater feelings of satiety than other types of food. Researchers speculate that it may have to do with the high water content. Also, when the soup is piping hot we eat it more slowly and that gives us time to notice when we feel full.
Even though I’m using Swanson’s reduced-sodium chicken broth, this soup is still high in sodium. If you are on a low sodium diet, choose a chicken broth that’s much lower in sodium than Swanson’s.
Fresh shiitake mushrooms can be found in most supermarkets. I bought it at Trader Joe’s. If you can’t find them use another type that you like.
Most supermarkets sell Japanese Soba noodles. They can be found in the Asian section or use whole wheat spaghetti for this recipe.
Chopped or crushed ginger, in a jar, can be found in the produce section near garlic, in a jar.
My recipe for Low Carb Chicken Lettuce Wraps…Just like In Your Favorite Asian Restaurant or Panda Express Egg Rolls Made Skinny would be great to serve alongside this soup.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints 5-Green
WW POINTS PLUS 5
|SKINNY FACTS: for 1 serving
221 calories, 3g fat, 1g sat. fat, 26mg chol, 26g protein, 23g carbs, 3g fiber, 980mg sodium, 5g sugar
|FACTS: for Freestyle SmartPoints
85 calories, 0g sat fat, 0g sugar, 3g protein