“If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggie seasoning.” - by miskyn
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more. Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
Nutrition
Amount Per Serving (8 total)
- Calories
- 98 cal
- 5%
- Fat
- 2.7 g
- 4%
- Carbs
- 7.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, sweet pota..." See moreto, potato, cassava or canna starch), and water."
cindyb
"This soup was absolutely delicious and so easy to make! I added mushrooms and onions and only had about 2 Tbsp of ginger. Only thing I will change next time is adding the zucchini at the same time a..." See mores the chicken. They got a little bit too mushy for my taste."
Suzanne F
"I was worried about all the ginger, because I'm not much of a fan of ginger. The broth was a little heavy with that ginger bite, but when eaten with the vegetables and noodles, it was really great. ..." See moreI'll definitely do this soup again, as it was filling, easy to make, and low-cal. I might have estimated proportions a bit, but followed the recipe and wouldn't recommend any changes."
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