Ginger Vegetable Chicken Noodle Bowl - Rachel Ray

- 2 tbs. vegetable oil
- 1 lb. boneless, skinless chicken tenders (white meat), cut into bite size pieces
- 4 garlic cloves, finely chopped
- 2-inch piece of fresh ginger, peeled and cut into thin matchsticks or grated
- 1 cup shredded carrots, available in pouches in the produce department
- salt and freshly ground black pepper
- 2 tsp. ground cumin
- 2 tsp. chinese 5-spice powder
- 6 cups chicken stock or broth
- 1/2 pound vermicelli (thin spaghetti)
- 4 scallions, trimmed and cut into 2 1/2-inch lengths, then cut lengthwise into matchsticks
- 2 cups fresh crisp bean sprouts

Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown in, about 3 minutes. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and 5-spice powder. Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer. Cook for 3 minues, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 mines, adjust the seasonings, and serve.

Makes 4 generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KTRAUT.