Asian Chicken and Noodle Soup

3 Tbsp Canola oil 

4 ¹⁄4 cups Onions, fresh, peeled, ¹⁄4" diced  

4 Tbsp Ginger, fresh, grated OR 2 Tbsp ginger, ground 

2 tsp Garlic, jarred, minced 

1 tsp  Salt, table 

2 tsp Black pepper, ground 

2 lb 6 oz Chicken breast, boneless, skinless, cooked, ¹⁄2″ diced 

4 quarts Chicken broth

¹⁄2 cup Soy sauce, low-sodium  

12¹⁄2 oz Stir-fry/Chinese egg noodles, enriched, uncooked  

12¹⁄2 oz OR 6 ¹⁄4 cups Cabbage, fresh, shredded 

1 lb 1 oz Spinach, fresh, baby leaves, whole, packed  

²⁄3 cup Green onions with tops, fresh, chopped

2 tsp Sesame oil  

Heat canola oil in a large pot over medium–high heat. Add onions and cook for 5 minutes or until onions are soft.  Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant. Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.   Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.  Stir in spinach, green onions, and sesame oil. Remove from heat.  Makes 25 1¹⁄4 cup servings.