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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A soup that is light and low in calories. You can substitute leftover chicken or pork and it turns out delicious. Ingredients:
1 ounce spaghetti, borken into 1-inch pieces |
3 cups chicken broth |
1 tablespoon chicken broth |
1/4 teaspoon salt |
1/2 cup mushroom, sliced |
1/2 cup corn, frozen |
1 teaspoon cornstarch |
1 1/2 teaspoons teriyaki sauce |
1 cup spinach, sliced thinly |
6 ounces cooked shrimp, small |
2 tablespoons sliced green onions |
Directions:
1. Cook pasta according to package directions.
2. In a large saucepan, combine 3 cups of broth and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat and cook uncovered until vegetables are tender.
3. Combine the cornstartch, teriyaki sauce and 1 tablespoon of broth until smooth; stir into soup. Bring to a boil; ook and stir for 1-2 mintes or until slightly thickened. Reduce heat.
4. Drain pasta and add along with the spinach, shirmp and green onions to the soup. Heat until spinach is wilted and shrimp are heated through.
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