Easy Chicken Noodle Bowls

Egg Rolls
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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

  1. 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.
  2. Remove chicken, shred, and keep warm. Remove and discard ginger, using a slotted spoon.
  3. Return broth mixture in pot to a boil. Add pasta, and cook 4 to 5 minutes or just until tender.
  4. 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

  1. 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

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