 | | Directions | 1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
To Freeze Soup: Cool soup completely. Ladle into in freezer-weight containers. Freeze up to 3 months. Prepare rice noodles just before serving. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
|  | | Ingredients | | - | | 2 ounces rice noodles |
| - | | 1 teaspoon sesame oil |
| - | | 4 cups reduced sodium chicken broth |
| - | | 1 1/2 cups diced carrots |
| - | | 1 tablespoon McCormick® Ginger, Ground |
| - | | 1 pound boneless skinless chicken breasts, cut into thin strips |
| - | | 1 1/2 cups julienned snow peas |
| - | | 1/2 cup thinly sliced green onions |
| - | | 1 tablespoon reduced sodium soy sauce |
| - | | 2 tablespoons McCormick® Sesame Seed |
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| | Nutrition (per serving) | Calories: 143 Calories
Fat: 3 Grams
Protein: 17 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 12 Grams
Sodium: 416 Milligrams
Fiber: 2 Grams
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