Chicken Veggie Soup

I can't stand chicken soup out of the can. I just can't, it has a funky taste to me. This recipe is based off a simple vegetable soup my mom used to make for us during Ramadan. (Sidenote: A typical Ramadan meal usually starts with a bowl of soup.) I would make this soup, but I tweaked the vegetables, the spices and I decided to add chicken to it and a couple of other ingredients. Feel free to substitute vegetables as you like!

Ingredients:
6-8 cups boiling water
2 cubes chicken bouillon
2 chicken breasts, cubed
1/4 cup crushed vermicelli pasta (or red lentils)
1/2 cup peas
1/2 cup chopped carrots
1/2 cup chopped fresh spinach
1/2 cup chopped green beans
1/4 cup sweet corn kernels
1/4 cup edamame beans (soy beans)
1 package uncooked Ramen noodles (coarsely broken)
3 tbsp vegetable oil

Seasoning:
1 tsp salt (easy with the salt, the bouillon on its own has a lot sodium)
1 tsp white pepper
1 tsp dried parsley
1/2 tsp ginger

1. Heat up the vegetable oil in a medium sized pot and melt the chicken bouillon into it. Add seasoning mix.
   Saute chicken cubes until just done on the outside. Toss in peas, carrots, green beans, corn and edamame beans and mix well.
2. Pour boiling water into pot. Reduce heat to medium-low and cover. After about 15 minutes, add vermicelli and Ramen noodles.
3. Let simmer until chicken is cooked thoroughly and vermicelli is tender.
4. A few minutes before serving, toss in spinach.

Enjoy!