Chinese Noodle Soup
|Vegetable oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chicken stock||8 Cup (128 tbs)|
|Angel hair pasta/Capellini||1⁄4 Pound|
|Boneless skinless chicken breasts||2 , thinly sliced|
|Canned water chestnuts||10 Ounce, drained and sliced (1 Can Of 284 Milliliter)|
|Bean sprouts||1⁄4 Pound (125 Gram)|
|Fresh spinach||10 Ounce (1 Package Of 284 Gram)|
|Green onions||4 , sliced|
In Dutch oven or large saucepan, heat oil over medium-high heat; cook garlic and ginger, stirring, for 30 seconds or until fragrant. Pour in chicken stock; bring to boil, skimming off any foam.
Break capellini into thirds and add to pan; cook for 2 to 3 minutes or until pasta is tender but firm. Stir in chicken; cook for 1 minute. Add water chestnuts, bean sprouts and spinach; cook for 1 minute or until chicken is no longer pink inside. Season with salt and pepper to taste. Ladle into bowls; garnish with onions.