Heart-Healthy Batchoy
Discover a nutritious twist on a Filipino classic with our Heart-Healthy Batchoy recipe—perfect for those seeking guilt-free indulgence without sacrificing tradition. This lighter version swaps out fatty cuts of meat for lean chicken breast and uses whole wheat egg noodles to boost fiber content, all simmered together in a flavorful low-sodium chicken broth. Infused with aromatic ginger, garlic, and onions, plus colorful vegetables like cabbage and carrots, this hearty soup balances robust taste and wholesome goodness. Finished with a dash of reduced-sodium soy sauce, fish sauce, and a sprinkle of fresh green onions, it’s a heart-smart comfort food favorite that’s ready to serve in under an hour. Perfect for health-conscious foodies, this batchoy delivers bold flavor with a side of wellness.
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Recipe Information
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
Instructions
Begin by cutting the lean chicken breast into thin strips to ensure even cooking.
In a large pot, heat olive oil over medium heat.
Once the oil is hot, add the minced garlic, grated ginger, and chopped onion. Sauté until the onion becomes translucent.
Add the chicken strips into the pot and cook until they are no longer pink, around 5-7 minutes.
Pour in the low-sodium chicken broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, lower the heat to a simmer, add the soy sauce, fish sauce, and ground black pepper. Stir well.
Add the whole wheat egg noodles to the pot and cook according to the package instructions or until al dente.
About 5 minutes before the noodles are done, add the sliced cabbage and shredded carrot to the soup. Stir to combine.
Check the seasoning and adjust with additional fish sauce or soy sauce if needed, keeping in mind to maintain low sodium intake.
Once the vegetables are tender, remove the bay leaf and discard.
Serve hot, garnished with sliced green onions on top for added flavor and color.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.3 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2477 mg | 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.
