Spiralizer Asian Chicken Vegetable Soup

Spiralizer Asian Chicken Vegetable Soup
Spiralizer Asian Chicken Vegetable Soup. Katie Workman / themom100
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: Serves 6
Ratings

I’ve been testing spiralizers, and there’s no stopping me now.  Everything is a possible candidate for spiralizing (if you're looking for the perfect noodle, use the hard and denser vegetables). Click here to check out some of the models I liked. And then for more delicious recipes to utilize your transformed vegetables, click here.

I used the 4 blade on the machine I was using, which made the vegetables into a fine julienne.  You really can spiralize them any way you like; just make sure to cook them gently, as they can go from tender to overcooked and falling apart pretty easily.

What You'll Need

  • 8 cups less sodium chicken broth
  • 1 cup spiralized onions
  • 1 cup spiralized butternut squash
  • 1 cup spiralized sweet potato
  • 1 (8-ounce) package fresh udon noodles (see Note)
  • 3 cups shredded cooked chicken
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon soy sauce, or to taste
  • 2 teaspoons sesame oil, or to taste

How to Make It

  1. Bring the broth to a simmer in a large pot over medium high heat.  Add the onions, butternut squash, and sweet potato and simmer for 4 or 5 minutes until tender, adjusting the heat so that the liquid is at a gentle simmer, not a boil.
  2. While the broth is coming to a simmer, heat another large pot of water over high heat and cook the udon noodles according to package directions until they are almost cooked through, about 7 minutes.  Drain, and when the vegetables in the broth are almost tender, add the drained noodles, chicken, and the jalapeno, and simmer all for another 2 minutes or so, until everything is tender.  Stir in the soy sauce and sesame oil and serve hot in bowls.

    Note: Fresh udon noodles are available in the produce sections of many supermarkets, and of course specialty and Asian markets.  They have a wonderful thick, chewy, springy texture.  You can also cook up any kind of dry noodle, Asian or Italian, and use that instead.

    Sesame oil and soy sauce are two amazing Asian ingredient staples when you want to add flavor to a variety of dishes. Check out my Asian Ingredients for the Pantry roundup where I list some great sauces and more that I like to have on hand. Whether they are familiar ingredients to you or completely new, you can find recipes below each ingredient that you can try at home.

    For more chicken noodle soup recipes, try Spicy Thai Chicken and Rice Noodle Soup or The Easiest Shortcut Chicken Ramen Noodle Soup. For more comforting chicken soup, try Avgolemono Soup which uses chicken and orzo.

    Nutritional Guidelines (per serving)
    Calories 409
    Total Fat 16 g
    Saturated Fat 4 g
    Unsaturated Fat 7 g
    Cholesterol 70 mg
    Sodium 1,595 mg
    Carbohydrates 35 g
    Dietary Fiber 3 g
    Protein 30 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)