Asian Chicken Noodle Soup

This is a very satisfying meal in a bowl.



3 cups of low-salt chicken broth
1 Tbsp grated fresh ginger

Bring broth and ginger to a boil in a medium saucepan over medium-high heat.
2 boneless, skinless chicken breasts,
shredded into long, skinny strips

Add the shredded chicken, reduce the heat and simmer, 4 minutes if you will be using angel hair pasta, longer if using rice noodles. Increase the heat to medium-high.
3 ounces of Asian rice noodles,
or angel hair pasta

Add the noodles and cook until noodles are almost tender. Cooking time will depend on the type of noodles used. Asian rice noodles need about 30 seconds, angel hair pasta about 4 minutes.
3 cups fresh baby spinach leaves

Add the spinach leaves and simmer until spinach wilts, about 2 minutes.
2 tsp low sodium soya sauce
1 tsp sesame oil
2 Tbsp chopped green onion, tops only

Remove soup from the heat. Stir in soy sauce and sesame oil. Serve garnished with chopped green onions.
Serves 2 from the Heart and Stroke Foundation website, ©Rosie Schwartz 2003;