Asian Chicken Noodle Soup

Ingredients:

• 2 large skinless, boneless chicken breasts (about 220g each)
• 1 cup chopped delicata squash, or other pumpkin
• 250 g Asian egg noodles
• 1 red, yellow, or orange bell pepper, thinly sliced
• 1 package (150 g) baby spinach (about 8 cups)
• 1 tbsp dark sesame oil
• 4 green onions, chopped (white parts separated from green parts)
• 5 cm ginger root, peeled and chopped
• 2 cloves garlic, crushed
• 2 cups lightly salted chicken broth
• 2 tablespoons teriyaki sauce

Preparation:

1. Heat the sesame oil in a large saucepan over medium heat. Add the white parts of the onion, ginger, and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
2. Add 5 cups of water, chicken broth, chicken breasts, teriyaki sauce, and 1/2 teaspoon of salt. Increase the heat to medium-high, cover, and bring to a boil. Add the squash and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through, about 7 minutes. Transfer the chicken to a plate, let cool slightly, then shred.
3. Bring the soup back to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are tender, about 3 minutes. Add the spinach and shredded chicken. Garnish with green onions when serving.