his immune-boosting soup is like Jewish penicillin with an Asian twist! The combination of anti-inflammatory ginger, garlic, chili pepper, carrots, baby bok choy, whole-wheat pasta, and lime juice with protein-rich chicken and chicken broth can help you stay healthy and fight colds in the winter months. This also happens to be a fast weeknight dinner in a bowl.

Ingredients:

• 1 tablespoon Hain sesame oil
• 1 1/2 tablespoons fresh ginger, minced
• 4 cloves Melissa's organic garlic, minced
• 1 package Bon Appetit lemon grass, outer layer peeled
• 4 cups Health Valley fat-free chicken broth
• 2 cups Health Valley low-fat chicken broth, fat skimmed
• 3 cups water
• 2 tablespoons Kikkoman lite soy sauce
• 2 ounces De Cecco whole wheat spaghetti, broken into thirds
• 1 pound Rosie Organic boneless, skinless chicken breasts, thinly sliced crosswise
• 3 skinny carrots, peeled and thinly sliced
• 5 shiitake mushrooms, wiped clean, stems removed, caps diced
• 5 items baby bok choy, outer leaves discarded, leaves separated, large leaves halved lengthwise
• 3 scallions, thinly sliced
• 1 red or green chili pepper, seeded and minced
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro leaves (optional)

Instructions:


1. Heat oil over medium heat in a large soup pot. Add ginger, garlic, and lemon grass and cook for 3 minutes, stirring often. Pour in chicken broth, water, and soy sauce. Raise heat to high and bring to a boil. Add spaghetti, and cook 2 minutes. Add chicken, carrots, and mushrooms and cook 8 more minutes. Turn off heat, add bok choy leaves, scallions, chili pepper, and lime juice. Cover and let stand for 3-5 minutes to wilt. Remove lemon grass pieces. Ladle into bowls and garnish with cilantro leaves.