Chinese Chicken Noodle Soup

By Hastings1961

Great when you have a cold.

Calories: 293
Fat: 4g
Carb: 35g
Fiber: 4g
Iron: 4mg

Ingredients

• 2 - 3 oz Ramen noodles or rice noodles, broken into 3" length
• 2 tsp canola oil
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 3 - 15 oz low-sodium chicken broth
• 1 tbsp soy sauce or gluten-free soy sauce
• 1 tsp chili-garlic sauce
• 2 boneless, skinless chicken breast, thinly sliced
• black pepper
• 4 scallions, thinly sliced
• 2 cups pre-washed baby spinach
• fresh bean spouts

Preparation

Step 1

1. Place noodles (discard seasoning packet) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 3 bowls.

2. Heat oil in a medium saucepan over medium heat. Stir fry ginger & garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken & pepper to taste; bring to a boil. Reduce heat to low; simmer about 25 minutes or until chicken is done. Remove from heat; stir in scallions & bean sprouts. Ladle soup over noodles. Top with 1/2 cup spinach. Add chili-garlic sauce to taste.