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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 tablespoon toasted sesame oil
4 scallions, chopped (white and green parts separated)
4 scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
2 cups low-sodium chicken broth
2 large skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons teriyaki sauce
Kosher salt
1 cup chopped delicata or other winter squash
9 ounces fresh Asian egg noodles
1 red, yellow or orange bell pepper, thinly sliced
1 5-ounce package baby spinach (about 8 cups)

Directions

Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.

Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.

Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Asian Chicken Noodle Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon toasted sesame oil; 4 scallions, chopped (white and green parts separated); 4 scallions, chopped (white and green parts separated); 1 2-inch piece ginger, peeled and finely chopped; 2 cloves garlic, minced; 2 cups low-sodium chicken broth; 2 large skinless, boneless chicken breasts (about 8 ounces each); 2 tablespoons teriyaki sauce; Kosher salt; 1 cup chopped delicata or other winter squash; 9 ounces fresh Asian egg noodles; 1 red, yellow or orange bell pepper, thinly sliced; 1 5-ounce package baby spinach (about 8 cups)