I would like to introduce you to one of my favorite soup recipes.

This soup comes from a Pampered Chef cookbook called “It’s Good for You: Healthy Recipes for Busy Families”. It’s one of my favorite Pampered Chef cookbooks. You will notice in the instructions that it tells you what kitchen tool to use for each job. I have kept the recipe as it was in the cookbook to be fair to Pampered Chef. If you don’t have one of the tools just use what you have.

Ingredients:

2 cups diced cooked chicken
2 cups thinly sliced bok choy
1/2 cup thinly sliced green onions with tops
8 ounces mushrooms, sliced
1/2 cup julienne-cut carrots, 1 inch long
1 1-inch piece peeled fresh gingerroot, finely chopped
2   garlic cloves, pressed
3 cups water
1 can (14 ounces) 100% fat-free vegetable broth
2 tablespoons reduced-sodium soy sauce
1 package (3 ounces) oriental-flavor ramen noodles

Directions:

1. Dice chicken and thinly slice bok choy and green onions using Chef’s Knife; set aside. Slice mushrooms using Egg slicer plus. Using julienne peeler, cut carrot into julienne strips; cut strips into 1-inch pieces. Peel gingerroot; finely chop using Food Chopper.

 

2. Place mushrooms, carrots, gingerroot and garlic pressed with Garlic Press in Professional (4 qt.) Casserole. Add water, broth soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, onions and noodles. Cover; remove from heat.

Let stand 3 minutes. Serve immediately.

For those keeping track of points: One serving size is 1 cup.

1 cup is 3 WW Points+ or 3 WW Smart Points.