Source: dLife

A delicious and comforting noodle soup.

Servings

3.5 cup fat free reduced sodium chicken broth
0.25 lb whole chicken breast, raw , halves, boned
2 medium celery stalk
1 small onions
1 fresh carrots
3 quart cold water
6 oz Pasta, soba, dry
2 tbsp sugar
2.5 tbsp low sodium soy sauce
1 tbsp tahini
0.5 tsp black pepper
0.25 tsp salt
0.25 lb fresh spinach leaves , chopped
2 tbsp fresh chopped green onion , sliced

1 Chop the onion into quarters and the celery and carrot into 2-inch pieces.
2 Add the chicken broth, chicken breasts, celery, onion, and carrot to a saucepan and bring to a boil.
3 Once boiling, reduce the heat, cover, and let simmer for 20 minutes.
4 Spoon out the chicken and set aside for later. Spoon out the celery, onion, and carrot and throw out. Skim off the fat from the top of the broth.
5 Heat the 3 quarts of water and add noodles when it comes to a boil. Simmer, uncovered, over reduced heat for 5 to 7 minutes. Drain the noodles when tender.
6 Shred the chicken and return it to the broth.
7 Add the drained noodles, sugar, soy sauce, tahini, pepper, salt, and spinach to the broth.
8 Return soup to medium heat and cook for 2 minutes.
9 Sprinkle with the sliced green onions before serving.