Chicken noodle soup healthy pregnancy recipe

Ingredients

Slow cooker shredded chicken

• 2 chicken breasts
• 1/2 cup water
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Asian chicken noodle soup

• 1 tablespoon vegetable oil oil
• 2 cups (8oz) cremini mushrooms
• 4 scallions, greens separated from whites and sliced
• 3 minced garlic cloves
• 1-inch piece ginger, peeled
• 4 cups chicken broth
• 3 cups water
• 4 oz soba noodles
• 2 cups shredded chicken (see recipe above)
• 10 oz baby bok choy, ends cut off

Directions

Chicken

1. Add chicken to slow cooker
2. Add water (1/2 cup), salt, pepper, garlic powder
3. Slow cook on low for 8 hours
4. Shred with 2 forks

Soup

1. Heat vegetable oil in soup pot, medium high heat. Add the mushrooms, scallion whites, garlic and ginger. Season lightly with salt and cook until the mushrooms are soft, (~5 minutes)
2. Add chicken stock and water. Bring to boil. Add the soba noodles and cook for ~ 5 minutes
3. Add shredded chicken and bok choy. Cook for ~ 2 additional minutes
4. Serve topped with sliced scallion (green parts only)

Image and recipe reprinted with permission from www.savoringspoon.com and www.healthyaperture.com