- 3 garlic cloves, minced
- ½ cup onion, chopped
- 2 cups carrots, julienned
- 4 cups cabbage, shredded
- 3 celery stalks, sliced
- 2 green onions, chopped
- 1 tbsp olive oil
- 1 cup cooked chicken, shredded
- 1 cup cooked shrimp, peeled
- 1 tbsp reduced-sodium soy sauce
- 4 cups low-sodium chicken broth
- 16 oz rice sticks (Asian rice noodles)
- ½ tsp black pepper
- 1 egg, hard-boiled
- 2 lemons, sliced
Nutrients
- Calories: 125 kcal
- Protein: 5.3 g
- Potassium: 129 mg
- Sodium: 46 mg
- Phosphorus: 46 mg
- Mince garlic and dice onion. Shred carrots and cabbage; slice celery; chop green onions.
- In a wok or large skillet, sauté garlic and onion in olive oil until soft.
- Stir in chicken, shrimp, and soy sauce. Add 3 cups chicken broth and bring to a boil.
- Add noodles, stirring to incorporate. Cook for 15 minutes until noodles are translucent.
- Add cabbage, carrots, celery.
