Name: Chinese Chicken-Noodle Soup
Yield: 4 servings (serving size: 2 cups broth, 1/2 cup spinach, and 1/2 cup noodles)
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

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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Chinese Chicken-Noodle Soup

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