Cold-fighting Spinach Garlic Soup

Cold-fighting Spinach Garlic Soup

  • 4 cups low sodium chicken broth
  • 4 cloves garlic (peeled, minced)
  • 3 1/4 Tbsp fresh ginger root (peeled, grated)
  • 1 cup zucchini (chopped)
  • 2 ½ cups cooked chicken (cubed)
  • 4 cups fresh baby spinach
  • 2 oz. cellophane noodles
  • Salt and freshly ground black pepper to taste
  1.  
  2. In a large saucepan over medium high heat, add broth, garlic and ginger.
  3. Bring to a boil and reduce heat to medium.
  4. Cook for 10-12 minutes and add zucchini.
  5. Cook for 10 minutes. Zucchini should be tender.
  6. Add chicken and noodles and stir.
  7. Cook for 3-4 minutes
  8. Chicken should be hot and noodles soft and transparent.
  9. Add spinach and stir. Keep stirring until spinach wilts.
  10. Serve hot.