Spiralizer Asian Chicken Vegetable Soup

Spiralizer Asian Chicken Vegetable Soup
Spiralizer Asian Chicken Vegetable Soup. Katie Workman / themom100
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
409 Calories
16g Fat
35g Carbs
30g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 409
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 20%
Cholesterol 70mg 23%
Sodium 1595mg 69%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Protein 30g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

Notes

  • 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.