Oriental Chicken Noodle Soup

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   1.

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   Boil and drain the spaghetti noodles per directions, set aside.

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   2.

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   Add the olive oil, garlic, salt, and zucchini to a medium sauce pan and sweat until fragrant and the zucchini begins to look cooked.

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   (Be careful not to overcook the zucchini or it will fall apart in the soup).

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   Set aside.

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   3.

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   Add the Pinot Grigio to the medium sauce pan, scrape the drippings, and flambe (set on fire).

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   You're burning off the alcohol here, so it's a pretty important step.

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    4.

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    In a soup pot combine all the ingredients and heat to serving temperature.

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    Enjoy.

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    Tip #1: Don't be scared of the canned bamboo, the chicken and Pinot blend well with it's flavor and everything compliments well.

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    IF, however, you're more traditional replace the bamboo with 1-2 chopped celery stalks.

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    Tip #2: How often do you actually get to start something on fire?

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    It looks flashy and is harmless if not done under a window curtain, so don't be afraid of the step.

* Per serving · 4 servings · Values may vary.