Easy Chicken Noodle Bowls
Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 1 onion, sliced
- ½ cup peeled and sliced ginger
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 Tbsp brown sugar
- 1 Tbsp low-sodium soy sauce
- 1 tsp salt
- 8 oz thin spaghetti
- 6 green onions, cut into 1-inch pieces
- ½ cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Bring chicken, onion, ginger, garlic, broth, brown sugar, soy sauce, and salt to a boil in a large Dutch oven over medium-high heat; reduce heat, cover and simmer 10 to 12 minutes or until chicken is done.
- Remove chicken, shred, and keep warm. Remove and discard ginger, using a slotted spoon.
- Return broth mixture in pot to a boil. Add pasta, and cook 4 to 5 minutes or just until tender.
- Ladle noodles and broth into 6 bowls; top with chicken, green onions, and cilantro. Serve with lime wedges.
Side Dish Ingredients
- 6 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
150
|
484
|
| Fat (g) | 5 | 5 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 39 | 21 | 60 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 670 | 440 | 1110 |
| T. Sugs (g) | 7 | 3 | 10 |
| A. Sugs (g) | 4 | 1 | 5 |
Budget Friendly Meal Plan
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