Chicken Noodle Bowl
Servings: 4 servings
Our Chicken Noodle Bowl takes an Asian spin on traditional chicken noodle soup! Dei Fratelli Low Sodium Diced Tomatoes, rotisserie chicken, edamame, and cashews combine for this filling soup perfect for a chilly afternoon!
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Low Sodium Diced Tomatoes, drained, pressed, and chopped
- 1 Tbsp. Sunflower Oil
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Ginger, minced
- 1 Tbsp. Scallions, sliced thin
- 3 Tbsp. Tamari
- 4 Cups Chicken Broth
- 1 (10 oz.) package Rice Noodles, cooked
- Rotisserie Chicken, cooked, for garnish
- Romaine Lettuce, shredded, for garnish
- Red Bell Pepper, minced, for garnish
- Edamame, shelled, for garnish
- Cashews, for garnish
- Cilantro, for garnish
Instructions:
- Add sunflower oil to a medium saucepan. Quickly sauté the garlic and ginger over medium-high heat until lightly browned, about 3 minutes. Add the scallions and sauté for an additional 30 seconds.
- Pour in Dei Fratelli Low Sodium Diced Tomatoes and tamari and reduce slightly,, about 5 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook for 8 minutes.
- Pour over rice noodles and garnish with chicken, lettuce, red bell pepper, edamame, cashews, and cilantro.
Chef's Tip:
A great recipe to use up leftover rotisserie chicken or to meal prep for weekday lunches!
