Creative Culinary Solutions

Pork Noodle Soup

Need to use up some leftover pork? Try this delicious, low-sodium noodle soup recipe!

Difficulty: 5/20
Yield serving: 10
Preparation time: minutes
Cooking time: minutes

Difficulty

5/20

Yield serving

10

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 1/2 cup (125 mL) of celery, chopped
  • 1/2 cup (125 mL) of onions, chopped
  • 1 tbsp (15 mL) of olive oil
  • 1/2 tsp (2.5 mL) of minced garlic
  • 7 cups (1.75 L) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
  • 1.5 cups (375 mL) fresh asparagus, cut in 1-inch pieces
  • 1/2 cup (125 mL) of cabbage, chopped
  • 1.5 tsp (7.5 mL) of fresh parsley, minced
  • 3/4 tsp (4 mL) dried tarragon
  • A dash cayenne pepper, optional
  • 2 packages (3 oz/85 g each) of pork ramen noodles
  • 2 cups (500 mL) cubed cooked pork

Preparation

  • In a Dutch oven, saute celery and onion in oil until tender.
  • Add garlic; cook 1 minute longer.
  • Stir in the chicken soup base, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil.
  • Coarsely crush the noodles. Add the noodles to the pan. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender.
  • Add pork; heat through.

Ingredients

  • 1/2 cup (125 mL) of celery, chopped
  • 1/2 cup (125 mL) of onions, chopped
  • 1 tbsp (15 mL) of olive oil
  • 1/2 tsp (2.5 mL) of minced garlic
  • 7 cups (1.75 L) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
  • 1.5 cups (375 mL) fresh asparagus, cut in 1-inch pieces
  • 1/2 cup (125 mL) of cabbage, chopped
  • 1.5 tsp (7.5 mL) of fresh parsley, minced
  • 3/4 tsp (4 mL) dried tarragon
  • A dash cayenne pepper, optional
  • 2 packages (3 oz/85 g each) of pork ramen noodles
  • 2 cups (500 mL) cubed cooked pork

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