This is a quick and delicious recipe for Healthy Chicken Udon Noodle Soup. It’s great on a cold day or when you have left over chicken!
What you’ll need:
*low sodium chicken broth
*low sodium Teriyaki sauce (I prefer spicy so I go with the hottest one I can find)
*chicken (I usually buy skinless breast and cook them in my George Foreman grill; today I had more time and cooked the chicken in my rotisserie, let it cool, took off the skin and shredded it).
*Wheat Udon Noodles
*Veggie Stir fry mix (or any vegetable mix you like-I go the lazy route and buy the premixed bag that has cabbage, split peas, bok choy, celery, carrots and broccoli).
*Mushrooms
*green onion
*asparagus
Cook your chicken on your grill (when I do this I use some of the teriyaki sauce over the chicken), George Foreman or bake it.
In a medium saucepan combine 2 cups of chicken broth, 1 cup of water and 1-2 tablespoons of the teryiaki sauce, salt to taste and bring to a boil. Add all vegetables and continue to cook until the veggies are soft..(I only make enough to serve 2 adults so I do not use all the veggies; add as much as you like).
In a separate sauce pan cook the udon noodles per package instruction.
When serving add noodles first
Next put the chicken over the noodles
Finally add the veggies and garnish with cilantro and sesame seeds
My husband likes to add a squeeze of lemon and more hot sauce….hope you enjoy. Let me know what changes you make to this recipe and post below!
