Chicken, gnocchi and spinach soup

1. In a saucepan, heat butter and olive oil over medium heat. Add diced red onion, carrots, celery, and garlic. 
2. Add baby spinach and cooked chicken (leftover rotisserie breast will work fine). Season with salt, pepper , and crushed coriander.
3. Cook the gnocchi separately in salted hot water until it rises to the serface or with the other ingredients in the saucepan. Add organic chicken broth.Simmer. Serve with grated Parmesan.
   
   You may skip chicken and use vegetable broth for a vegetarian option. I added a pinch of flour- you may skip it to have a clear soup and add some more for the Olive Garden version.

Noodles in low-sodium chicken broth

1. Boil water with salt, add chowmein, (put green beans first, then fish them out if you are using them). Drain the boiled chowmein in a strainer, pour cold water if necessary. 
2.  Add peanut oil in a wok, add diced onions, serrano chilies, parboiled beans, celery and leeks. Put a handful of cashews or peanuts if you want an added crunch.
3. Now add low-sodium chicken broth, a squirt of lime (or 1 tsp white vinegar) and drizzle some low-sodium soy sauce. Now add the noodles and mix well.
4. Add a soft boiled or hard-boiled egg. You might scramble the egg too. Top with crushed pepper and serve warm