Asian Chicken Noodle Soup

By Golfwidow7

10 Weight Watchers Points

Ingredients

• 1 Tbsp toasted sesame oil
• 4 scallions, chopped (white and green parts separated)
• 1 2" piece ginger, peeled an finely chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 lg. skinless, chicken breasts (8 oz each)
• 2 Tbsp. teriyaki sauce
• Kosher Salt
• 1 cup winter squash
• 9 ozs fresh Asian egg noodles
• )1 red, yellow or orange pepper, thinly sliced
• 1- 5oz. package baby spinach (about 8 cups

Details

Preparation time 25mins
Cooking time 35mins
Adapted from Foodnetwork.com

Preparation

Step 1

1. Heat sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.

2.Add 5 cups of water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 tsp. salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly; then shred.

3. Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallions greens.