Chinese Chicken-Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ramen noodles and chicken are quick-cook ingredients in this Chinese soup recipe. Scallions, fresh spinach leaves, and a bit of chili sauce add color. Ingredients:
2 (3-ounce) packages ramen noodles, broken into 3-inch lengths |
2 teaspoons canola oil |
1 tablespoon grated fresh ginger |
2 garlic cloves, minced |
3 (15.75-ounce) cans low-sodium, fat-free chicken broth |
1 tablespoon low-sodium soy sauce |
1 teaspoon chili-garlic sauce |
2 boneless, skinless chicken-breast halves, thinly sliced |
freshly ground white or black pepper |
4 scallions, thinly sliced |
2 cups prewashed baby spinach |
Directions:
1. Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
2. Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.
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