Chinese Chicken Vegetable Soup
Here's what we call Instant Chinese Chicken Soup. The only "work" is grating ginger and chopping garlic. The add-ins can all come from the salad bar at the grocery store when you're pressed for time, and Trader Joe's supplies the rest to keep at hand. I can throw it together in less than 10 minutes.
2 boxes low-sodium chicken broth, if I don't have homemade in the freezer
A good amount grated fresh ginger--at least 2 teaspoons
A few teaspoons low sodium soy sauce
a shot of dry white wine
several minced garlic cloves
1 cup shredded carrots (salad bar)
2 cups broccoli florets (salad bar)
1/2 cup Red pepper strips (salad bar)
1/2 cup pea pods or green peas (salad bar)
1 cup fresh spinach (salad bar)
1/2 bag TJ's chicken and vegetable dumplings (frozen aisle at TJ's)
rice wine vinegar, chili sauce
Put everything in a pot except for the spinach and dumplings, and bring to a simmer for 3-4 minutes. Add dumplings, and cook 2-3 minutes, until dumplings are cooked through. Add spinach, let wilt, add a few drops of chili sauce and vinegar to season to taste.