Heart-Healthy Batchoy

Experience a wholesome twist on a Filipino classic with this Heart-Healthy Batchoy recipe, a delicious noodle soup crafted with your well-being in mind. Featuring tender strips of lean chicken breast, whole wheat egg noodles, and a vibrant medley of vegetables like cabbage and carrots, this lighter version of the beloved Batchoy is simmered in a flavorful low-sodium chicken broth infused with aromatic garlic, ginger, and onions. Seasoned thoughtfully with reduced-sodium soy sauce and a hint of fish sauce, this dish delivers all the comforting flavors you love while being gentle on your heart. Perfect for a cozy yet mindful meal, it’s ready in under an hour and makes four servings—a nourishing option that's both satisfying and easy to prepare. Garnish with fresh green onions for a pop of color and extra zest!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 g Lean chicken breast, boneless and skinless
• 250 g Whole wheat egg noodles
• 1500 ml Low-sodium chicken broth
• 3 cloves Minced garlic
• 1 tbsp Grated ginger
• 1 medium Chopped onion
• 200 g Sliced cabbage
• 100 g Shredded carrot
• 2 stalks Sliced green onions
• 2 tbsp Soy sauce, reduced sodium
• 1 tbsp Fish sauce
• 1 tsp Ground black pepper
• 1 Bay leaf
• 2 tbsp Olive oil

Directions

Step 1

Begin by cutting the lean chicken breast into thin strips to ensure even cooking.

Step 2

In a large pot, heat olive oil over medium heat.

Step 3

Once the oil is hot, add the minced garlic, grated ginger, and chopped onion. Sauté until the onion becomes translucent.

Step 4

Add the chicken strips into the pot and cook until they are no longer pink, around 5-7 minutes.

Step 5

Pour in the low-sodium chicken broth and add the bay leaf. Bring the mixture to a boil.

Step 6

Once boiling, lower the heat to a simmer, add the soy sauce, fish sauce, and ground black pepper. Stir well.

Step 7

Add the whole wheat egg noodles to the pot and cook according to the package instructions or until al dente.

Step 8

About 5 minutes before the noodles are done, add the sliced cabbage and shredded carrot to the soup. Stir to combine.

Step 9

Check the seasoning and adjust with additional fish sauce or soy sauce if needed, keeping in mind to maintain low sodium intake.

Step 10

Once the vegetables are tender, remove the bay leaf and discard.

Step 11

Serve hot, garnished with sliced green onions on top for added flavor and color.

Nutrition Facts

Serving size	2745.5 grams (2745.5g)

Amount per serving	% Daily Value*
Calories	1594

Total Fat 51.50g	66%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 2.70g
Cholesterol 415mg	138%
Sodium 3472mg	151%
Total Carbohydrate 126.90g	46%
Dietary Fiber 22.20g	79%
Total Sugars 27.30g
Protein 163.90g	328%

Vitamin D 52IU	260%
Calcium 306mg	24%
Iron 11mg	61%
Potassium 2477mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 40.3%

Carbs: 31.2%