Garlic Spinach Soup

If you are a fan of ginger and garlic, then this chicken and glass noodle soup is for you!


4 cups chicken broth
2 cloves garlic, minced
3 tablespoons grated fresh ginger root
1 cup chopped zucchini

2 cups cubed cooked chicken
1 (2 ounce) package cellophane noodles
4 cups fresh spinach



  1. Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
  2. Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.

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