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Chicken noodle bowl

A healthy meal to please take-out food fans
Recipe provided by Dairy Farmers of Canada ©
chicken noodle soup in a white bowl with chopsticks
4 servings / 30-35 min

Prep 15 min / Cook 15-20 min

Here’s proof a fast-food favourite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast.

Ingredients
  • 15 mL (1 tbsp) vegetable oil
  • 375 g (12 oz) boneless skinless chicken breasts (about 2), cut into thin strips
  • 30 mL (2 tbsp) minced fresh gingerroot (or 5 mL/1 tsp ground ginger)
  • 750 mL (3 cups) sodium-reduced chicken broth
  • 30 mL (2 tbsp) sodium-reduced soy sauce
  • 30 mL (2 tbsp) rice vinegar
  • 5 mL (1 tsp) Asian red chili sauce
  • 250 g (8 oz) small mushrooms, thinly sliced
  • 3 stalks celery, thinly sliced
  • 175 g (6 oz) wide rice noodles
  • 30 mL (2 tbsp) cornstarch
  • 375 mL (1 1/2 cup) 1% milk
  • 250 mL (1 cup) bean sprouts
  • 2 green onions, thinly sliced
Directions
  1. Heat a large pot over medium-high heat. Add vegetable oil; swirl to coat. Add half each of the chicken and ginger and sauté for 2 minutes or until chicken is no longer pink inside; transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
  2. Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil, scraping up brown bits. Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 minutes or until bubbling and noodles are tender.
  3. Stir in chicken mixture. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with bean sprouts and green onions.
Nutritional info per serving (1 of 4)
  • Calories: 429
  • Protein: 33 g
  • Total fat: 10 g
    Saturated fat: 2 g
    Cholesterol: 65 mg
  • Carbohydrates: 53 g
    Fibre: 2 g
    Sugars: 7 g
    Added Sugars: 0 g
  • Sodium: 599 mg
  • Potassium: 1,061 mg