by LouAnne Gintner
It has been unseasonably warm where I live, but mid-week the cold weather will return.
I find it really soothing to have soup on a cold evening. Just the warm broth helps my sinuses clear. I also don’t like to waste food, but my husband doesn’t like leftovers if they are exactly like we had the night before. Those following my posts know I also like to make cooking easier on me. So a few Saturdays ago, I combined leftover shrimp and an Udon noodle package to make a delicious lunch soup. It is a healthy soup choice too. Here is my recipe, but feel free to substitute leftover chicken just as easy as shrimp.
Easy Udon Noodle Soup
- 8 Leftover Grilled Shrimp (from the previous day’s Red Lobster Lunch)
- 1 Package of Chicken Flavor (or shrimp if you prefer) Udon Noodle Soup
- ½ a bag of Stir Fry Vegetables.
Cook Noodles According to Package. I only use ½ of the seasoning packet to cut down on sodium.
Steam ½ pack of stir fry vegetables for 4 minutes (1000watt microwave)
Add shrimp or chicken to the noodles.
When vegetables are done, drain and put in the soup.
Simmer a few minutes.