Prep time: 10 minutes

Cook time: 15 minutes

Makes: 6 Servings

Add Asian flavors to a traditional chicken soup using soy sauce, garlic, and ginger.

Ingredients

• 2 teaspoons Canola oil
• 1 cup Onions, fresh, peeled, 1/4" diced 
• 1⁄2 teaspoon Ginger, ground (Or 1 tsp Ginger, fresh, grated)
• 1 clove Garlic, fresh, minced (1 clove is about 1/2 tsp minced)
• 1⁄4 teaspoon Salt, table
• 1⁄2 teaspoon Black pepper, ground
• 9 1⁄4 ounces Chicken breast, boneless, skinless, cooked, 1/2" diced
• 5 cups Chicken broth, low-sodium
• 2 tablespoons Soy sauce, low-sodium
• 3 ounces Stir-fry/Chinese egg noodles, enriched, uncooked
• 1 1⁄2 cups Cabbage, fresh, shredded
• 1 quart Spinach, fresh, baby spinach leaves, whole, packed
• 1⁄4 cup Green onion with tops, fresh, chopped
• 1⁄2 teaspoon Sesame oil

Directions

1. Heat canola oil in a medium pot over medium-high heat.
2. Add onions and cook for 3 minutes or until onions are soft.
3. Stir in ginger, garlic, salt, and pepper.
4. Cook for 1 minute or until ginger and garlic become fragrant.
5. Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium-high heat, about 5-7 minutes. Heat to 165 °F or higher for at least 15 seconds. Note: if using raw chicken see notes.
6. Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft. Heat to 140 °F or higher for at least 15 seconds.
7. Stir in spinach, green onions, and sesame oil. Remove from heat.
8. Serve 1 1/4 cups.

Source: Team Nutrition: Adapted from recipe on Food.com

Nutrition Information

Nutrients Amount

Calories 194

Total Fat 7 g

Saturated Fat 2 g

Cholesterol N/A

Sodium 402 mg

Total Carbohydrate 15 g

Dietary Fiber 2 g

Total Sugars N/A

Added Sugars included N/A

Protein 18 g

Vitamin D N/A

Calcium 55 mg

Iron 2 mg

Potassium N/A