Just put all those leftovers in the pot!!1 onion, diced
1 cup frozen spinach, thawed
1/2 cabbage diced into chunks about 1" square
1 cup mushrooms, sliced
1 cup edamame, shelled
leftover meat from a roast chicken, skin removed
1-2 packages soft/precooked-udon noodles**
2-3 cups Chicken broth
1-2 cups water
2 table spoons olive oil
1/2 cup fresh parsley
1. Saute onions, mushrooms and cabbage in olive oil over medium-low heat for about 7 minutes.
2. Add chicken, broth, water, noodles, and 1/2 package of the noodle seasoning if using 1 pack of noodles (if using 2 packages add 1 seasoning packet) and stir to combine. Raise heat to high and bring to simmer, then reduce heat to low. Let cook about 10 minutes.
3. Add spinach and edamame, cook 1 minute more.
4. When you are ready to eat, drop parley on top of soup and stir in. Serve!!
ENJOY!!
**Bariatric surgery patients should replace the udon noodles with shirataki noodle which are less chewy, find them in the produce section in a bag with liquid. Strain liquid before adding noodles to pot.
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