Low-Fat: Spicy Chicken Noodle Soup

This vibrant Low-Fat Spicy Chicken Noodle Soup is a perfect balance of heat and freshness. Featuring tender strips of chicken breast simmered in a fragrant broth infused with garlic, cumin, and turmeric, this dish warms the soul without weighing you down. The addition of rice vermicelli noodles provides a light texture, while bean sprouts and romaine lettuce add a satisfying crunch and fresh flavor. Brightened with lime zest and ginger, its an ideal weeknight meal that comes together in under 40 minutes. Serve it as a comforting starter or a light main course for a healthy, flavorful experience.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 93.6

Description

This vibrant Low-Fat Spicy Chicken Noodle Soup is a perfect balance of heat and freshness. Featuring tender strips of chicken breast simmered in a fragrant broth infused with garlic, cumin, and turmeric, this dish warms the soul without weighing you down. The addition of rice vermicelli noodles provides a light texture, while bean sprouts and romaine lettuce add a satisfying crunch and fresh flavor. Brightened with lime zest and ginger, its an ideal weeknight meal that comes together in under 40 minutes. Serve it as a comforting starter or a light main course for a healthy, flavorful experience.

Ingredients

1/2 pound boneless, skinless chicken breast, cut into thin strips
1/4 pound rice vermicelli noodles
3 cloves garlic, minced
1 tablespoon ground cumin
1/2 teaspoon turmeric
5 cups chicken stock
1/2 teaspoon lime rind, grated
2 tablespoons lemon juice
2 teaspoons fresh gingerroot, chopped
2 teaspoons granulated sugar
1 teaspoon chili paste
1 cup bean sprouts
1 cup romaine lettuce, coarsely chopped
2 tablespoons fresh coriander, chopped

Directions

1
Cut the chicken breast into thin, bite-sized strips.
2
Break the rice vermicelli noodles into 3-inch long pieces.
3
In a large saucepan, combine the minced garlic, ground cumin, and turmeric.
4
Cook the spice mixture over medium heat, stirring constantly, for 1 minute until fragrant.
5
Add the chicken strips, chicken stock, lime rind, lemon juice, chopped ginger, sugar, and chili paste to the saucepan.
6
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes until the chicken is cooked through.
7
Add the broken rice vermicelli noodles to the pot and simmer for 3 minutes, or until tender.
8
Stir in the bean sprouts and chopped romaine lettuce; cook for 1 minute until just wilted.
9
Ladle the hot soup into individual bowls and sprinkle generously with fresh chopped coriander.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 93.6kcal

% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 48.2mg17%
Sodium 42.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, increase the chili paste to 2 teaspoons or add a dash of hot sauce.

If you prefer a thicker soup, you can use 4 cups of stock instead of 5.

This soup is best served immediately to keep the noodles from becoming too soft and the lettuce crisp.

Substitute rice vermicelli with thin wheat noodles if gluten-free is not a concern, adjusting cooking time as needed.

Keywords: chicken soup, low fat, spicy soup, rice noodles, vermicelli, healthy dinner, quick meal, ginger garlic, turmeric, bean sprouts, lime zest, chili paste, light meal, weeknight dinner, comfort food, protein rich, vegetable soup

Read it online: https://www.chefs-mate.com/recipe/low-fat-spicy-chicken-noodle-soup/