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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning. Ingredients:
4 cups chicken broth |
2 cloves garlic, minced |
3 tablespoons grated fresh ginger root |
1 cup chopped zucchini |
2 cups cubed cooked chicken |
1 (2 ounce) package cellophane noodles |
4 cups fresh spinach |
Directions:
1. Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more. Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
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