| Total: | 1 hr 10 min |
| Prep: | 45 min |
| Cook: | 25 min |
| Yield: | 2 servings |
Ingredients
- 1 half chicken, breast and leg meat
- 4 cups low sodium canned chicken stock, warmed
- 1/2 cup soy sauce
- 2 tablespoons minced ginger
- 2 scallions, sliced
- 2 cloves garlic, minced
- 1/2 pound fresh spinach, chopped
- 2 tablespoons peanut or vegetable oil
- 1 carrot, shredded
- 4 ounces Angel hair pasta
Instructions
- Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4” pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 671 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 57 g |
| Cholesterol | 117 mg |
| Sodium | 5601 mg |
Reviews
This came out really good. Even my picky 7 year old liked it. This soup is also good for an upset stomach because of the ginger.
Very good recipe my family really liked it. I used pho rice noodles instead of angel hair pasta and added some Chinese 5 spice to give it more of an Asian flair.