NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Egg Noodles

1 cup Low Sodium Chicken Broth

1/2 medium Carrot (sliced)

1/2 cup sliced Zucchini

1/2 cup sliced Mushrooms

1 cup Spinach

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

1 tsp minced Ginger

1 stalk Green Onion (chopped)

PREPARATION

• 1

  Prepare all ingredients by slicing the carrot, zucchini, mushrooms, and green onion, mincing the garlic and ginger.

• 2

  In a medium pot, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.

• 3

  Add the chicken broth to the pot and bring to a simmer.

• 4

  Add the sliced carrot, zucchini, and mushrooms to the broth and simmer for 3-4 minutes until slightly tender.

• 5

  Thinly slice the chicken breast and add it to the pot, allowing it to cook through for about 5 minutes.

• 6

  Stir in the cooked egg noodles and spinach, and add the low sodium soy sauce.

• 7

  Simmer for an additional 2 minutes until the spinach wilts and all flavors meld together.

• 8

  Garnish with chopped green onion, taste and adjust seasoning as desired, then serve hot.