- 4 cups chicken broth
- 2 cloves garlic, minced
- 3 tablespoons grated fresh ginger root
- 1 cup chopped zucchini
- 2 cups cubed cooked chicken
- 1 (2 ounce) package cellophane noodles
- 4 cups fresh spinach
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.