Five-spice chicken noodle soup

Sometimes I throw together a few leftovers and it turns out better than expected.  This was one of those meals.  Initially I had planned on chicken tortilla soup, but I had forgotten to soak the black beans.  Monday I changed plans and we had steak and rice and steamed veggies because I didn’t feel like stir-frying meat and veggies for Asian stir-fry in the midst of the pre-dinner kid crazies.

Does anyone else find themselves re-inventing the menu at 5:30pm?

That left me with an extra bag of stir-fry veggies, fewer regular mixed veggies, as well as some chicken meat and broth that was ready to soup making.  Oh yeah, and leftover spaghetti noodles in the freezer from last week.

So here is last night’s soup, and I hope you enjoy it as much as we did.    Now back to my teething toddler who just wants to be held and cuddled…

1.5 cups cooked, diced chicken meat

1 quart chicken broth

1 bag stir-fry veggies, any kind

1 -2 cups cooked noodles (you could also use rice)

1 tsp Chinese 5-spice blend

1 tsp garlic

1 handful fresh spinach

2 tbsps chopped cilantro

Mix meat, broth, garlic, spices, and frozen veggies in a large pot.  Bring to a simmer.  Add noodles, spinach, and cilantro.  Take off heat.  Serve with Sriracha chili sauce on the side.


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