Spicy Chicken Noodle Soup


Servings - approx. 8-10   Serving Size - approx. 2 cups   Points Plus per Serving - 5 Points+
Calories - 198.1,   Total Fat - 1.3g,   Carb. - 26.7g,   Protein - 18.6g,   Fiber - 1.9g

2 - 32 oz. boxes of non-fat, low sodium chicken stock
1 TBS granulated sugar
3 TBS white vinegar
2 cloves fresh garlic, minced
1 TBS minced fresh ginger
1/4 cup reduced sodium soy sauce
Shiracha sauce, to liking
red pepper flakes, to liking
1 pound boneless, skinless chicken breasts, sliced thinly longways and then in half again ( to form about 2 - 3 inch thin pieces) 
3 TBS cornstarch
salt to season chicken
1 cup sliced mushrooms
1 cup halved grape tomatoes
3 green onions, sliced
2 TBS chopped fresh cilantro
salt, to taste
1 - 8 oz. box dried Udon pasta, cooked to just under package directions, and drained

1.  In  a large dutch oven or stock pot, heat the chicken stock, sugar, vinegar, garlic, ginger, soy sauce, Shiracha, and red pepper flakes to boiling.  Turn heat down to simmer and allow the broth to simmer for about 5 minutes.  
2.  Combine the chicken with some salt and then the cornstarch.  ( easy to do in a plastic bag ) With the broth simmering, slowly add the chicken piece by piece to the broth until it's all in the pot. Add in the mushrooms. Allow the chicken to simmer in the broth until it's done ( about 5 minutes or so) The mushrooms should be almost cooked at this point too.  
3.  Add in the tomatoes, green onions, cilantro, and udon pasta ( cooked).  Taste for salt and add as needed.  Adjust heat with more Shiracha if desired.  Cook until the tomatoes are just heated through.  ( a minute or two)  Serve with garnished with more cilantro. 

Recipe yields approx. 4-5 quarts