Eating during pregnancy is sometimes challenging when morning sickness gets in the way. A touch of ginger is a safe, little trick to ease nausea. Let this light, quick chicken soup with rice noodles warm you up and nurture your baby.
Recipe featured in January 2017 Baby Y E-Newsletter. Recipe and image courtesy of McCormick. For more recipes, visit their website!
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Cook rice noodles as directed on package. Rinse under cold water and drain well.
4. Toss noodles with sesame oil and divide among 8 soup bowls. Set aside.
5. In a large saucepan, bring broth, carrots and ginger to a boil.
6. Add chicken, simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit as verified with an instant-read thermometer, about 2 minutes, stirring occasionally. Wash hands after handling raw chicken.
7. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
8. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seeds.
9. To freeze soup: Ladle soup into freezer-safe containers and freeze up to 3 months. When ready to enjoy, place sealed container in hot water for 5 to 10 minutes, until soup separates from sides of container. Remove soup from container and place in a saucepan or microwave-safe container. Warm until thoroughly heated to 160 degrees Fahrenheit. Prepare rice noodles with sesame oil just before serving and ladle with heated soup.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!