Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon cooking oil
  • 4 green onions (, sliced into rounds, white parts only (keep green parts for garnish))
  • 3 cloves garlic (, minced)
  • 1 teaspoon ground ginger
  • 4 cups water
  • 3 cups low-sodium fat free chicken broth ((I use Pacific))
  • 1 pound skinless (, boneless chicken breasts)
  • 3 tablespoons low sodium teriyaki sauce
  • salt and fresh ground pepper (, to taste)
  • 6 ounces lo mein egg noodles
  • 2 carrots (, sliced into thin rounds)
  • 1 green bell pepper (, thinly sliced)
  • 1 red bell pepper (, thinly sliced)
  • 1 bag ((5-ounces) fresh baby spinach)
  • sriracha/hot sauce (, to taste, optional)

Instruction

  • Heat vegetable oil in a large soup pot over medium heat.
  • Add onions, garlic and ginger; cook, stirring frequently, for 3 minutes, or until tender.
  • Increase heat to medium high and add water and chicken broth.
  • Add chicken breasts; stir in teriyaki sauce and season with salt and pepper.
  • Bring to a boil; cover, reduce to a simmer, and continue to cook for about 6 to 8 minutes, or until chicken is done.
  • Remove the cover and transfer chicken to a cutting board; let cool for a minute, then shred it.
  • Add the noodles, carrots and peppers to the pot and cook for about 3 minutes, or until the noodles and veggies are just tender.
  • Stir in the spinach and shredded chicken.
  • Remove from heat.
  • Garnish with green onions.
  • Ladle into soup bowls and serve with hot sauce (optional).