Hot Mama In The City

This Chicken Veggie Noodle Soup is mostly seasoned with Kikkoman Soy Sauce and has much flavor and taste great. Adding one of Kikkoman's sauces can easily and quickly had a kick of flavor to many dishes. I'm always looking for fresh, healthy meals for my family and this is one of those meals. This recipe only takes 7 ingredients and just minutes to make. This recipe can also be made as a vegetarian or vegan soup by replacing the chicken with tofu. Use low-sodium broth and soy sauce, and whole wheat noodles for a little over 200 calories per serving.

Ingredients:

• 4 cups of Vegetable Broth (low-sodium)
• 2 Tbsp. low-sodium Kikkoman Soy Sauce
• 1 1/2 cups of water
• 1 cup of chopped carrots
• 2 cups of broccoli
• 12 oz of cooked chopped chicken (or organic extra-firm tofu)
• 3 oz of noddles of your choice (rice, egg, pasta, whole wheat)

1. In a large saucepan, bring water, broth and soy sauce to a boil
2. Add carrots and broccoli
3. When broccoli turns bright green, add chicken
4. When ingredients come back to a boil add noddles
5. Boil for 6-8 minutes for noddles to cook

 Ingredientes:

• 4 tazas de caldo de verduras (baja en sodio) 
• 2 cucharadas. baja en sodio salsa de soja Kikkoman 
• 1 1/2 tazas de agua 
• 1 taza de zanahorias picadas 
• 2 tazas de brócoli 
• 12 onzas de pollo cocido picado (o tofu orgánico extra-firme) 
• 3 onzas de fideos de su elección (arroz, huevo, pasta, pan integral)

1. En una cacerola grande, ponga el agua, el caldo y la salsa de soja a hervir
2. Agregar las zanahorias y el brócoli 
3. Cuando el brócoli se pone verde brillante, añadir el pollo 
4. Cuando los ingredientes para volver a hervir añadir noddles
   Hervir durante 6-8 minutos para cocinar fideos