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.
