Asian Chicken Noodle Soup

As the weather gets colder, soups become more of a staple item on my menu.  Nothing tastes better when you come in from a cold day then a bowl of hot soup.  This recipe provides a good alternative to regular chicken soup especially when you may not be feeling well.  You know what they say – “chicken soup is the best thing to have when you are feeling under the weather”

(Picture is from a blog called (ivillage.com)

Ingredients

4 cups of low sodium chicken broth

1 tbsp of grated ginger

6 ounces of raw chicken breast sliced into very thin strips

3 ounces of vermicelli style noodles (you can use whatever noodles you like really)

3 cups of spinach cut into small pieces

1 – 2 tsp soy sauce (up to you on the taste here – I use one)

1 tsp sesame oil

Optional – sliced green onions (green part only for the top of the soup when serving) – also optional are sliced mushrooms

Directions

Heat broth and ginger in a saucepan and bring to a boil. Add chicken pieces and simmer on low for 5 minutes.

Raise heat to medium and add noodles. Cook till tender. (if using mushrooms you can add in here)

Add spinach and cook for about 2 minutes then take off heat and add sesame oil and soy sauce.

Sprinkle green onions on top if you choose.

Serve and enjoy!      Serves 2