Asian Chicken Noodle Soup

• 1 tablespoon toasted sesame oil
• 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)

1. Heat the sesame oil in a large pot over medium heat.
2. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
3. Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt.
4. Increase the heat to medium high; cover and bring to a simmer.
5. Add the squash and reduce the heat to medium low.
6. Cook, covered, until the chicken is just cooked through, about 7 minutes.
7. Remove the chicken to a plate; let cool slightly, then shred.
8. Return the soup to a simmer over medium-high heat.
9. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes.
10. Add the spinach and shredded chicken.
11. Top with the scallion greens.
12. Photograph by Antonis Achilleos

sesame oil, scallions, ginger, garlic, chicken broth, skinless, teriyaki sauce, kosher salt, winter, egg noodles, red, baby spinach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-chicken-noodle-soup.html (may not work)