Quick Ginger Chicken & Spinach Soup
Prep time: 5 minutes
Cooking time: 15 minutes
4 cups chicken broth
1 slice of ginger
¼ cup whole wheat fusili (or other small pasta)
1 tsp lemon zest
¾ -1 cup cooked chicken, skinless and cubed or shredded
2 cups spinach, wilted & chopped
1 tbsp canola or olive oil
1 cup mushrooms, thinly sliced
Dash of Cholula chipotle sauce (or your favorite hot sauce)
1. Heat the oil in a small skillet and sauté mushrooms.
2. Combine the broth, ginger, pasta, and in a medium sized pot and cook over medium heat until it begins to boil. Reduce heat, add the chicken, sautéed mushrooms and wilted spinach*, cover and simmer for 10 minutes. Season with hot sauce and serve.
* To wilt the spinach, rinse well and microwave for a minute to wilt.