Ginger Curry Chicken and Squash Noodle Soup
Here, the basic recipe for Ginger Chicken Tenders with Noodles and Cabbage is transformed into a savory, Asian-inspired soup. Wide rice noodles replace the rice stick noodles. Butternut squash, coconut milk, chicken broth and curry create a flavorful soup base.
Here, the basic recipe for Ginger Chicken Tenders with Noodles and Cabbage is transformed into a savory, Asian-inspired soup. Wide rice noodles replace the rice stick noodles. Butternut squash, coconut milk, chicken broth and curry create a flavorful soup base.
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Ingredients
for the salad
1 package (14 ounces)
Just BARE® Hand-Trimmed Chicken Breast Tenders
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 package (8 ounces) wide rice noodles
3 cups shredded Napa cabbage
3 green onions, sliced
1/3 cup chopped fresh cilantro leaves
for the dressing
1/4 cup brown sugar
2 tablespoons fish sauce
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
Zest and juice of 1 lime
for the soup base
1 butternut squash (about 4 cups), peeled and cut into 1-inch pieces
1 tablespoon olive oil
1 can (14 ounces) light coconut milk
1 can (15 ounces) chicken broth
2 tablespoons red curry paste
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Directions
• In shallow dish, sprinkle chicken tenders with coriander, ginger and salt.
• In large skillet, sauté chicken tenders in olive oil over medium-high heat for 4 to 5 minutes per side, or until browned. Remove from skillet and set aside to cool.
• Meanwhile, cook noodles according to package directions, rinse and drain. In large bowl, toss together Napa cabbage, green onions, and cilantro.
• In small bowl, whisk together dressing ingredients until sugar is dissolved. Slice cooked chicken tenders into 2” pieces. Add chicken pieces and drained noodles to cabbage mixture; toss with dressing. Set aside.
• In a 4-quart saucepan, sauté squash in olive oil over medium high heat for 4 to 6 minutes or until squash is tender.
• Reduce heat to low; stir in coconut milk, chicken broth and red curry paste. Simmer for 12 to 15 minutes or until squash is tender. Add chicken mixture to squash mixture in saucepan; cook for 4 to 6 minutes or until heated through.
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Nutritional Information
6 Servings • Serving Size: 1 1/3 cup soup • PER SERVING • Calories 430 • % Calories from Fat 29 • Total Fat 14 g • Saturated Fat 4 g • Cholesterol 40 mg • Sodium 1370 mg • Total Carbohydrate 57 g • Dietary Fiber 4 g • Protein 20 g • Sugars 15 g • % DAILY VALUE • Vitamin A 217 % • Vitamin C 40 % • Calcium 8 % • Iron 17 % • DIETARY EXCHANGES • Starch/Bread 2 • Lean Meat 2 • Fat 2 • Fruit 1
6 Servings • Serving Size: 1 1/3 cup soup • PER SERVING • Calories 430 • % Calories from Fat 29 • Total Fat 14 g • Saturated Fat 4 g • Cholesterol 40 mg • Sodium 1370 mg • Total Carbohydrate 57 g • Dietary Fiber 4 g • Protein 20 g • Sugars 15 g • % DAILY VALUE • Vitamin A 217 % • Vitamin C 40 % • Calcium 8 % • Iron 17 % • DIETARY EXCHANGES • Starch/Bread 2 • Lean Meat 2 • Fat 2 • Fruit 1
Substitutions/Variations
Any variety of rice or wheat noodle and winter squash. * Just BARE™ breast tenders from the full-service meat counter may be substituted for the pre-packaged tenders. Simply purchase a quantity similar to the specified package size and follow the recipe as provided.
Any variety of rice or wheat noodle and winter squash. * Just BARE™ breast tenders from the full-service meat counter may be substituted for the pre-packaged tenders. Simply purchase a quantity similar to the specified package size and follow the recipe as provided.