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SPICY CHICKEN NOODLE SOUP

Serves : 6
INGREDIENTS
  • 1 tablespoon Hain sesame oil
  • 1 1/2 tablespoons fresh ginger minced
  • 4 cloves Melissas organic garlic minced
  • 1 package Bon Appetit lemon grass outer layer peeled
  • 4 cups Health Valley fat free chicken broth
  • 2 cups Health Valley low fat chicken broth fat skimmed
  • 3 cups water
  • 2 tablespoons Kikkoman Lite soy sauce
  • 2 ounces De Cecco whole wheat spaghetti broken into thirds
  • 1 pound Rosie Organic boneless skinless chicken breasts thinly sliced crosswise
  • 3 skinny carrots peeled and thinly sliced
  • 5 shiitake mushrooms wiped clean stems removed caps diced
  • 5 items baby bok choy outer leaves discarded leaves separated large leaves halved lengthwise
  • 3 scallions thinly sliced
  • 1 red or green chili pepper seeded and minced
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro leaves optional
DIRECTIONS

Heat oil over medium heat in a large soup pot. Add ginger, garlic, and lemon grass and cook for 3 minutes, stirring often. Pour in chicken broth, water, and soy sauce. Raise heat to high and bring to a boil. Add spaghetti, and cook 2 minutes. Add chicken, carrots, and mushrooms and cook 8 more minutes. Turn off heat, add bok choy leaves, scallions, chili pepper, and lime juice. Cover and let stand for 3 to 5 minutes to wilt. Remove lemon grass pieces. Ladle into bowls and garnish with cilantro leaves.