Soup: Chinese Noodle Soup with Chicken and Arugula

A delicious, hearty soup that's beautiful to look at and tasty to eat.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chinese Noodle Soup with Chicken and Arugula

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tsp chili oil
1 handful arugula
1 medium chicken breast
1/4 tsp garlic powder
1/2 tsp ground ginger
2 tsps dark sesame oil, divided
3 1/2 cups chicken broth
3 cups shredded bok choy, sliced
1 cup strips or slices carrots
1 clove garlic, thinly sliced
2 medium scallions, thinly sliced
2 cups bean thread noodles
2 tbsps low sodium soy sauce

Instructions

1. If you haven’t prepared your noodles yet, prepare as instructed and set aside.

2. Cut chicken into bite sized pieces. Put red chili oil and 1 teaspoon of sesame oil in a small skillet. Cook chicken in it until just until completely cooked through. Turn off burner and set aside.

3. Combine broth, scallions (if using), sliced garlic, ground ginger, soy sauce, garlic powder, a bit of salt and pepper and other teaspoon of sesame oil in a large saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes.

4. Add bok choy and carrots. Simmer for about 7 minutes.

5. Stir in chicken, noodles and arugula. Simmer until arugula is wilted, about 2 minutes longer.

6. Serve hot and enjoy!