Teriyaki Chicken Noodle Soup

If I am being honest I am not really a fan of chicken noodle soup. I know most people love it, but it tastes bland and boring to me. However, I appreciate the benefits of soup when you are feeling under the weather. I saw this recipe and thought it would be a tasty twist on chicken noodle soup. The results were amazing! This soup is full of flavor and still contains the nutritional benefits of a more traditional chicken noodle soup.

Ingredients:

2 large chicken breasts

1 tablespoon toasted sesame oil

4 scallions (white and greens separated)

1-2 teaspoons fresh or powdered ginger

2 garlic cloves

2 cup unsalted chicken broth

6 tablespoons teriyaki sauce

8 ounces egg noodles

1 bell pepper diced

1 zucchini diced

Optional: 5 ounces baby spinach

salt and pepper to taste

Directions:

1. Cook the egg noodles according to package directions and set aside.
2. Heat the sesame oil in a large pot over medium heat with the scallion whites, ginger, and garlic for 1 minute.
3. Add 4 cups water, chicken broth, chicken breasts, teriyaki sauce, and salt. Cover pot and bring to a boil. Allow to simmer for 7 minutes.
4. Remove one chicken breast at a time and shred. Then add shredded chicken back to the pot.
5. Add squash and peppers. Allow soup to continue to simmer for 5-10 more minutes to soften the peppers and squash.
6. Add the egg noodles and mix well to combine.
7. Add salt and pepper to taste.
8. Divide soup to individual bowls and top with green parts of the scallions.
9. Enjoy!