Five-spice Chicken Noodle Soup

From: kelly in TO

On Jun 9, 2009

Hey Barb, another great recipe! I added broccoli, mushrooms, onions and used soba noodles. Loved the 5 spice and ginger. Thank you!

From: MonsterMaha

On Jan 2, 2009

This was so awesome! Loved all subtle flavors. This was so easy to make and prepare. I used buckwheat somen noodles for added health. What's more, if you make the servings 6 instead of 4, each serving is just 2 points in Weight Watchers! I'm so excited with this recipe. Thanks so much for posting a healthy, low fat meal!

From: Roosie

On Dec 12, 2004

Mmmmm! I fiddled with this a "bit": 1) added about tsp of minced ginger (in addition to the ground) 2) used only 1 clove garlic (I seem to have lost a whole head of garlic somewhere...), 3) used udon noodles rather than somen 4) probably more than 2 cups bok chok- I just used 2 stalks of baby bok choy. 5) I didn't have any cooked chicken on-hand so we chopped up a thigh and cooked it with the rest of the ingredients in step 1. 6) I also used homemade vegetable stock instead of canned broth (so it was nice that I cooked the chicken in the broth... gave it a bit more chicken flavor.) 7) Added a stray bit of tofu (about 4 oz) that was kicking about the fridge. So, I think that all of that just proves how versatile this recipe is! I think you could add more veggies if you were so inclined- hot peppers, carrots, etc. I think this would also work well vegetarian too- using tofu as I did (although I must admit, the chicken was good!!) or tempeh. I was really surprised that the 5 spice adds as much flavor to this as it does- it really gives a lovely flavor, a step above subtle- certainly not overpowering. Just right. We loved this. Quick, easy, versatile and scrumptious! Definitely a 5+. Thanks, Barb!!

From: Pumpkie

On Oct 14, 2004

Omg if I could give this higher stars I would. I love to use five spice but in this soup it is outstanding, perfect for our fall weather. Couldn't be an easier recipe just wish I had doubled it!