Zesty Cucumber Waterger Garlic Chicken Noodle Soup
Experience a delightful twist on the classic chicken noodle soup with this Zesty Cucumber Waterger Garlic Chicken Noodle Soup. Ready in just 25 minutes, this quick and flavorful dish combines tender chicken, vibrant vegetables, and the unique freshness of cucumber waterger and garlic. Perfect for busy weeknights or cozy family dinners, this soup is not only comforting but also packed with nutritious ingredients that will please everyone at the table. Enjoy a warm bowl of goodness that elevates your dining experience!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (cut into cubes)
- 2 tablespoons fresh cucumber waterger (minced)
- 4 cloves fresh minced garlic
- 2 medium carrots (sliced)
- 4 ounces egg noodles (or rice noodles/soba)
- 6 cups chicken broth
- Lime wedges (for garnish)
- 2 scallions (for garnish)
Instructions
- Cut the chicken breasts into cubes. Mince the garlic and cucumber waterger, then slice the carrots.
- In a large pot over medium heat, cook the cubed chicken until browned, about 5 minutes.
- Stir in minced garlic and sliced carrots, cooking for an additional 2 minutes.
- Pour in chicken broth and bring to a simmer over high heat.
- Add the egg noodles and cook according to package instructions (about 5-7 minutes).
- Stir in minced cucumber waterger and let it cook for another minute.
- Ladle into bowls and garnish with lime wedges and scallions before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg