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Recipe Name: Asian Chicken Noodle Soup To Fight A Cold Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Skinless, boneless chicken
1/2 Soba, buckwheat noodles or
whole wheat spaghetti
2 Teaspoon(s) Toasted sesame oil
2 Leeks, trimmed and thinly
sliced white and light
green parts only
1 Carrot, peeled and thinly
1 Rib of celery with leaves
thinly sliced
6 Cup(s) Low sodium chicken broth
3 Tablespoon(s) Soy sauce
4 Cloves garlic, minced
1 1/2 Tablespoon(s) Fresh peeled ginger root
1/4 Cup(s) Fresh cilantro
From the March/April issue of The Walking Magazine Steam chicken until
just cooked, about 12 minutes. When cool enough to handle, tear into
bite sized shreds; set aside. Boil soba according to package
directions, until al dente. Drain; set aside. Heat sesame oil in a
soup pot over medium high heat. Add leeks, carrots, and celery; saute
for five minutes. Add chicken broth, soy sauce, garlic and ginger.
Bring just to a boil, reduce heat to low and simmer for 20 minutes.
Stir in chicken, soba, and fresh cilantro. Make sure to cook until
soup is hot throughout. Posted to EAT-LF Digest by Marta Martin
<> on Jun 07, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1152
Calories From Fat: 292
Total Fat: 33.5g
Cholesterol: 292.4mg
Sodium: 3774.1mg
Potassium: 3376.7mg
Carbohydrates: 63.5g
Fiber: 7.2g
Sugar: 15.4g
Protein: 152.2g

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