0.0 – 0 reviews • Chicken Breast
| Level: |
Easy |
| Total: |
35 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon toasted sesame oil
- 4 scallions, chopped (white and green parts separated)
- 1 2-inch piece fresh ginger, peeled and finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 large skinless, boneless chicken breasts (about 8 ounces each)
- 2 tablespoons teriyaki sauce
- Kosher salt
- 1 cup chopped delicata or other winter squash
- 9 ounces fresh egg noodles
- 1 red, yellow or orange bell pepper, thinly sliced
- 1 5-ounce package baby spinach
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium-high; cover and bring to a simmer. Add the squash and reduce the heat to medium-low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate and let cool slightly, then shred.
- Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Stir in the spinach and shredded chicken. Divide among bowls and top with the scallion greens.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
474 |
| Total Fat |
10 g |
| Saturated Fat |
2 g |
| Carbohydrates |
56 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
40 g |
| Cholesterol |
136 mg |
| Sodium |
983 mg |
