Easiest Way to Make Homemade Low-Calorie Chicken & Vegetable Noodle Soup

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Low-Calorie Chicken & Vegetable Noodle Soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Low-Calorie Chicken & Vegetable Noodle Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low-Calorie Chicken & Vegetable Noodle Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Low-Calorie Chicken & Vegetable Noodle Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Low-Calorie Chicken & Vegetable Noodle Soup using 15 ingredients and 5 steps. Here is how you can achieve it.

You won’t add Noodles to a soup if you want to make the soup low in calories. However, you can add Konjac Noodles, which are called ‘Shirataki’ OR ‘Ito-Konnyaku’ in Japanese, because they are mostly water and dietary fibre, and extremely low in calories. This soup is packed with a variety of nutrients, low in calories, yet very satisfying and comforting.

Ingredients and spices that need to be Get to make Low-Calorie Chicken & Vegetable Noodle Soup:

1. 600 ml Chicken Stock
2. 1 small clove Garlic *finely chopped OR grated
3. 1/2 Onion
4. 1/2 Carrot
5. 2-3 Shiitake OR other Asian Mushrooms
6. 2-3 leaves Cabbage
7. 150 g Chicken Tenderloins
8. 1 pack (200 g) drained) Shirataki / Ito-Konnyaku (Konjac Noodles)
9. 1 tablespoon Soy Sauce
10. Salt & White Pepper
11. 1 small piece Ginger *grated
12. A few drops Sesame Oil
13. 1 handful Baby Spinach *optional
14. 1/2 Spring Onion *finely chopped
15. Rāyu (Chilli Oil) *I added Crispy Chilli Oil

Instructions to make Low-Calorie Chicken & Vegetable Noodle Soup

1. Prepare Vegetables. Cut all vegetables into the size that is easy to eat. Drain Shirataki / Ito-Konnyaku (Konjac Noodles) and cook in boiling water for 1-2 minutes, then drain.
2. Place Chicken Stock in a pot, add Garlic and Vegetables except Baby Spinach and Spring Onion, and cook until almost soft.
3. Add grated Ginger and Sesame Oil, and season with Soy Sauce, Salt & White Pepper to taste.
4. Add the drained Konjac Noodles and simmer for a few minutes, and add Baby Spinach, that will be cooked instantly.
5. Add some chopped Spring Onion and some Chilli Oil, I added Crispy Chilli Oil today, and enjoy.

While this is by no means the end all be all guide to cooking easy and quick lunches it's great food for thought. The expectation is that will get your own creative juices flowing so that you are able to prepare excellent lunches for your own family without needing to do too terribly much heavy cooking through the approach.

So that's going to wrap this up with this exceptional food Simple Way to Make Ultimate Low-Calorie Chicken & Vegetable Noodle Soup. Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!