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Chinese Noodle Soup

Source of Recipe


Canadian Living






List of Ingredients



• 1 tsp vegetable oil
  
• 1 clove garlic, minced
  
• 1 tsp ground ginger
  
• 8 cups chicken stock
  
• 1/4 lb. cappellini or angel hair pasta
  
• 2 boneless, skinless chicken breasts, thinly sliced
  
• 1 (10 oz.) can water chestnuts, drained and sliced
  
• 2 cups bean sprouts
  
• 1 (10 oz.) pkg. fresh spinach
  
• Salt and pepper
  
• 4 green onions, sliced
  






Instructions



1. In Dutch oven or large saucepan, heat oil over medium-high heat; cook garlic and ginger, stirring, for 30 seconds or until fragrant. Pour in chicken stock; bring to boil, skimming off any foam.
   
   
2. Break cappellini into thirds and add to pan; cook for 2 to 3 minutes or until pasta is tender but firm. Stir in chicken; cook for 1 minute. Add water chestnuts, bean sprouts, and spinach; cook for 1 minute or until chicken is no longer pink inside. Season with salt and pepper to taste.
   
   Ladle into bowls; garnish with green onions.
   
   Makes 4 servings.
   
   Ready in 20 minutes.