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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cup(s) fat-free, reduced-sodium chicken broth |
3 tablespoon(s) reduced-sodium soy sauce |
3 garlic cloves crushed |
3 cup(s) assorted mushrooms(white button, oyster, shiitake(discard stems), sliced |
portobello, crimini |
3 cup(s) white cabbage cut in wedges |
1 cup(s) carrots thinly sliced |
2 cup(s) chicken breast shredded |
2 cup(s) udon noodles or linguine cooked |
1 cup(s) green onions and tops thinly sliced |
2 cup(s) baby spinach |
or shredded raw spinach |
2 teaspoon(s) fresh ginger grated |
Directions:
1. In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
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