Steps

• Prepare all your ingredients by slicing the carrots and mushrooms, grating the ginger, and mincing the garlic. Rinse the spinach and green onions.
• Heat the olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring for about two minutes.
• Place the chicken breasts in the pot, searing them on each side until golden brown, then remove and set aside.
• Pour in the chicken broth and water, add soy sauce, and stir to combine with the sautéed ginger and garlic.
• Bring to a gentle boil and add the carrots and mushrooms — let cook for five minutes. Then stir in the noodles and spinach.
• Return the shredded chicken to the pot and simmer for an additional five minutes.
• Adjust the seasoning with salt and pepper to taste. Garnish with chopped green onions before serving.