This Asian vegetable soup is lower calorie and packed full of good for you chicken and vegetables with just a touch of Asian flavor! (5 ww points per serving)
- 2 tbs sesame oil
- 6 green onions, chopped, green and white parts separated
- 1 2 inch piece of fresh ginger, peeled and finely chopped
- 4 cups chicken broth
- 3 cups water
- 16 oz boneless chicken breast cut into a few smaller pieces (you could use pre cooked, just add it towards the end of the cooking time.)
- 2 tbsp Teriyaki sauce
- 1 tbsp sriracha (use more or less depending on your heat tolerance
- 1/2 tsp salt (you might need more depending on your broth)
- 1 cup thickly chopped zucchini
- 9 ounces pasta/noodles
- 1 red bell pepper thinly sliced (I included half an orange pepper too- love them)
- 6 cups baby spinach
- In a large soup pot, heat sesame oil over medium high heat, saute with parts of onion, garlic and ginger for about 3 minutes.
- Add chicken broth, water, chicken, teriyaki sauce, sriracha sauce and salt to pot. Bring to boil and simmer about 5 to 7 minutes.
- Remove chicken and shred. ( I just shredded it in the pot)
- Add zucchini, peppers and noodles to soup and continue cooking until noodles are tender.
- Add chicken back to the pot (If you even took it out…)
- Add spinach, stirring around until wilted.
- Taste add salt, pepper and/or additional sriracha if desired
- adapted from the food network magazine
- I used Japanese Udon noodles, but you could use any type of noodle for this recipe.
- Fresh Ginger is not something I keep on hand, but I do keep a squeeze bottle of minced ginger ni my fridge. Found it in the produce section where they keep the fresh herbs.