Recipe Share: Asian Noodle Soup #EPICURE #FEEDMEEPICURE

You can always tell when we get into cooler weather -- Tammy's hunting for new soup recipes.. :)   Give this one a go! 

To order supplies for this recipe, or something else you might dream up, visit www.tammywilson.myepicure.com  or contact feedmeepicure@gmail.com to get yours! 

Makes 8 C (2 L)

Cost Per Serving: 1.07

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

• 8 C (2 L) prepared Epicure Chicken Bouillon or Vegetable Bouillon
• 2 kaffir lime leaves
• 2 boneless, skinless chicken breasts, cut into 1/2" (1 cm) cubes
• 1 1/2 C (375 ml) dried, thin egg noodles
• 2 C (500 ml) julienned (finely sliced) bok choy or Chinese cabbage
• 1/3 C (80 ml) julienned carrot
• 2 tsp (10 ml) Epicure Asian Stir-fry Seasoning
• Epicure Sea Salt, finely ground, to taste
• Epicure Black Pepper, finely ground, to taste

Instructions

1. In Epicure Eclipse^® Coated Wok or Epicure Multi-Purpose Pot, bring Bouillon and kaffir lime leaves to a boil. Reduce to a gentle simmer.
2. Add cubed chicken and poach until chicken is firm and cooked through. Remove and set aside.
3. Add noodles to broth and simmer until noodles are cooked.
4. Return chicken pieces to pot. Stir in bok choy or cabbage and carrots. Bring to a boil.
5. Stir in Asian Stir-fry Seasoning. Season with Sea Salt and Black
Pepper.

Per Serving (1 C (250 ml)) : Calories 120, Fat 3 g (Saturated 1 g, Trans 0 g), Cholesterol 25 mg, Sodium 100 mg, Carbohydrate 11 g (Fibre 1 g, Sugars 1 g), Protein 13 g.

Tips: Creative Cooking: Substitute Epicure Asian Stir-fry Seasoning with Epicure Thai Seasoning or Epicure Teriyaki Seasoning.